CIHM 

Microfiche 

Series 

(l\/lonographs) 


ICIMH 

Collection  de 
microfiches 
(monographies) 


Canadian  Institute  for  Historical  MIcroraproductlons  /  Instltut  Canadian  da  microraproductions  historiquas 


Technical  and  Bibliographic  Notes  /  Notes  techniques  et  bibllographiques 


The  Institute  has  attempted  to  obtain  the  best  original 
copy  available  for  filming.  Features  of  this  copy  which 
may  be  bibliographically  unique,  which  may  alter  any  of 
the  images  in  the  reproduction,  or  which  may 
significantly  change  the  usual  method  of  filming  are 
checked  below. 

0   Coloured  covers  / 
Couverture  de  couleur 

□   Covers  damaged  / 
Couverture  endommagte 

□   Covers  restored  and/or  laminated  / 
Couverture  restaur^  et/ou  pellicula 

Cover  title  missing  /  Le  titre  de  couverture  manque 

Coloured  maps  /  Cartes  g6ographiques  en  couleur 

Q  Coloured  ink  (i.e.  other  than  blue  or  black)  / 
Encre  de  couleur  (i.e.  autre  aim  hlniM  mi  nni 


Encre  de  couleur  (i.e.  autre  que  bleue  ou  noire) 

r  jloured  plates  and/or  illustrations  / 
pi.^nches  et/ou  illustrations  en  couleur 

Bound  with  other  material  / 
Reli6  avec  d'autres  documents 


D 
D 


D 


D 


Only  edition  available  / 
Seule  Edition  disponible 

Tight  binding  may  cause  shadows  or  distortion  along 
interior  margin  /  La  reliure  serr6e  peut  causer  de 
I'ombre  ou  de  la  distorsion  le  long  de  la  marge 
int^rieure. 

Blank  leaves  added  during  restorations  may  appear 
within  the  text.  Whenever  possible,  these  have  been 
omitted  from  filming  /  II  se  r»eut  que  certaines  pages 
blanches  ajout^es  lors  d'une  restauration 
apparaissent  dans  le  te?de,  mais,  lorsque  cela  6tait 
possible,  ces  pages  n'ont  pas  6t6  film6es. 

Additional  comments  / 
Commentaires  suppl6mentaires: 


L'Institut  a  microfilm*  !e  meilleur  exemplaire  qu'il  lui  a 
6t6  possible  de  se  procurer.  Les  details  de  cet  exem- 
plaire qui  sont  peut-6tre  uniques  du  point  de  vue  bibli- 
ographique,  qui  peuvent  modifier  une  image  reproduite, 
01 :  qui  peuvent  exiger  une  modifrcation  dans  la  m6tho- 
'je  normale  de  filmage  sont  indiqu^s  ci-dessous. 

I I  Coloured  pages  /  Pages  de  couleur 

I I   Pages  damaged  /  Pages  endommag6es 


D 


Pages  restored  and/or  laminated  / 
Pages  restaurdes  et/ou  pelliculdes 


FT'l   Pages  discoloured,  stained  or  foxed  / 
L^   Pages  d6color6es,  tachet6es  ou  piques 

I      I   Pages  detached  /  Pages  d^tach^es 

\\/\   Showthrough / Transparence 

I      I   Quality  of  print  varies  / 


D 
D 


D 


Quality  in^gale  de  I'impression 

Includes  supplementary  material  / 
Comprend  du  materiel  suppl^mentaire 

Pages  wholly  or  partially  obscured  by  en-ata  slips, 
tissues,  etc.,  have  been  refilmed  to  ensure  the  best 
possible  image  /  Les  pages  totalement  ou 
partiellement  obscurcies  par  un  feuillet  d'errata,  une 
pelure,  etc.,  ont  6\6  film6es  ^  nouveau  de  fa^on  k 
obtenir  la  meilleure  image  possible. 

Opposing  pages  with  varying  colouration  or 
discolourations  are  filmed  twice  to  ensure  the  best 
possible  image  /  Les  pages  s'opposant  ayant  des 
colorations  variables  ou  des  d6colorations  sont 
film6es  deux  fois  afin  d'obtenir  la  meilleure  image 
possible. 


This  Rem  is  filmsd  st  ths  reduction  ratio  chselisd  bslow  / 

Cs  docunwnt  sst  film*  au  taux  ds  rMiiction  Imfiqirf  ei-dMsous. 


lOx 

14x 

18x 

22x 

26x 

30x 

~r  1 

7 

12x 

16x 

20x 

a4x 

28x 

»?v 

■^•-\»^%--^-4s^ 


The  copy  filmed  h«r«  has  b««n  r«produc«d  thanks 
to  tha  ganarosity  of: 

Library 
Agriculture  Canada 


L'axamplaira  film*  fut  raproduit  grica  i  la 
gAnArositA  da: 

Bibliothique 
Agriculture  Canada 


Tha  imagaa  appaaring  hara  ara  tha  baat  quality 
possibia  considaring  tha  condition  and  lagibilify 
of  tha  original  copy  and  in  Icaaping  with  tha 
filming  contract  apacificationa. 


Laa  imagaa  suivantaa  ont  tut  raprodgitaa  avac  la 
piua  grand  soin,  compta  tanu  da  la  condition  at 
da  la  nattati  da  l'axamplaira  film*,  at  an 
conformitA  avac  laa  conditions  du  contrat  da 
filmaga. 


Original  copiaa  in  printad  papar  covars  »rm  filmad 
beginning  with  tha  front  covar  and  anding  on 
tha  last  paga  with  a  printad  or  illustratad  impraa- 
aion,  or  tha  back  covar  whan  appropriate.  All 
othar  original  copiaa  ara  filmed  beginning  on  the 
first  paga  with  a  printad  or  illuittratad  impree- 
sion,  and  anding  on  the  laat  page  with  a  printad 
or  illustratad  impraaaion. 


Tha  laat  recorded  frame  on  each  mierofiehe 
shell  contain  tha  symbol  ^-^Imaening  "CON- 
TINUED"), or  the  symbol  ▼  (meening  "ENO"). 
whichever  appliaa. 


Laa  axempleirea  originaux  dont  la  couvarture  9n 
papier  eat  imprimAe  sont  filmto  an  commandant 
par  la  premier  plet  at  an  tarminant  soit  par  la 
darni*re  page  qui  comporte  une  ampreinte 
d'Impreasion  ou  dlllustration.  soit  par  la  second 
plat,  salon  le  cas.  Tous  laa  autras  axampiairas 
originaux  sont  filmte  an  commandant  par  la 
premiere  pege  qui  comporte  une  ampreinte 
d'Impreaaion  ou  d'lliustration  at  •n  tarminant  par 
la  darniire  paga  qui  comporte  une  telle 
empreinte. 

Un  dee  symbolee  suivants  apparaltra  sur  la 
damiire  imege  de  cheque  microfiche,  selon  le 
caa:  la  symbols  -^>  signifie  "A  SUIVRE '.  le 
symboie  ▼  signifie  "FIN". 


Mapa,  platee.  charts,  etc..  mey  be  filmed  at 
different  reduction  ratioa.  Thoaa  too  large  to  be 
entirely  included  in  one  expoaure  ara  filmed 
beginning  in  the  upper  left  hand  comer,  left  to 
right  and  top  to  bottom,  aa  many  framae  aa 
required.  The  following  diagrama  illuatrate  the 
method: 


Lea  cartea.  planehea,  tableaux,  ate.,  pauvent  dtra 
filmte  A  dee  taux  de  rMuetion  diff«rents. 
Loraque  la  document  eat  trop  grand  pour  *tra 
reproduit  en  un  saui  ciieh4.  il  eat  film*  *  partir 
da  I'angle  sup*rieur  gauche,  de  gauche  *  droite. 
et  de  haut  ti  baa.  an  prenent  le  nombre 
d'Imegea  n^caaaaire.  Laa  diagrammas  suivants 
illuatrent  la  m*thode. 


1 

2 

3 

1 

2 

3 

4 

5 

6 

••'r.'!  "?i; 


MICROCOPY   RESOIUTION   TEST   CHART 

(ANSI  ond  ISO  TEST  CHART  No.  2) 


^    /APPLIED  IM/1GE 


1653   East   Moin   street 

Rochester,   New   York         14609       USA 

(716)   «e2  -  0300  -  Phone 


(716)   2S8  -  5989  -  Fo, 


t''  »^'  fi  •'••■■  K' 

'■>■  ,  ■>./  /'>  ;' 


*^^"•*-ll||^.,    \ 


DE  LAVAL 

DAimr 

HAND  BOOK 


'^'^b.  I 


DE  LAVAL 
DAIRY  HAND  BOOK 


Published    by 

THE   DE   LAVAL  SEPARATOR  COMPANY 


NEW  YORK 
MONTREAL 


CHICAGO 
PETERBORO 


SAN  FRANCISCO 
WINNIPEG 


SEATTLE 
VANCOUVER 


Serial  No.  274-ta 


corirmGHT  lOlG,  the  de  laval  sei'Abatoii  co. 


INDEX 


Alfalfa  the  Wonderful 
Ayrshire  Cows    . 


Bal)cock    Test,    Testing    Dairy 

Cows 

Bams,  Ventilation  of   . 
Brown  Swiss  Cows  . 
Butter  Making  on  the  Farm 

Calves,  Raising  the  . 

Clovers 

Corn,  Measuring  in  Bulk  . 
Corn,  Planting  for  the  Silo 

Cowpoas 

Cows.  Dairy,  How  to  Judge 
Cows,  Leading  Dairy  Breeds 
Cows,  Rations  for   . 
Cows,  Testing  Dairy     . 
Cows,  When  Due  to  Fresh<  n 
Cows,  Year-Round  Feeding  of 
Cream,  Care  of,  on  the  Farm 
Cream,  How  to   Reduce   Rich- 
ness        

Cream  Separator,  Dtry  In- 
dustry   Ov.'es    Debt    to    the 

De  Laval    

Cream,  Simple  Way  to  Deter- 
mine Amount  a  Given  Quan- 
tity of  Milk  Should  Produce 


25 
61 

49 
41 
62 
64 

35 
21 
63 
32 
23 
55 
48 
19 
49 
47 
15 
43 

66 


65 


Cream  Testing 52 

Dairy  Business,    Out-Standing 

Facts   in 3 

Dairy  Cattle,  Breeds  of     .      .  59 
Dairy  Cattle  Improvement  As- 
sociations      37 

Dairy  HerH,  Building  Up  .      .33 
Dairy  Industry  Owes  a  Great 

Debt  to  De  Laval  Separator  68 

Dairy,  Legumes   for      ...  21 

Dairyman,  How  He  Made  Good  7 

Dutch  Belted  Cows  ....  62 

Farm,  That  Won't  Wear  Out  10 
Feeding,  Rations   for   Dairy 

Cows 19 


Feeding,  Year-Uuund  of  Dairy 

Cows 15 

Feeds,     What     Concentrated 

Feeds  Weigh 18 

Fertility,  The  Farm  that  Won't 

Wear  Out 10 

Gestation,  Average  I\->riod  of  40 

Guernsey  Cows 60 

Hay,  Rules  for  Estimating     .  6,1 

Holstein-Friosian   Cows  .  69 

Incubation,  Average  Pcrio<l  of  40 

Information,   Useful      ...  67 

Jersey  Cows 60 

Legumes  for  the  Dairy  ...  21 

Liming  Soils 14 

Manure,  Best  Method  of  Han- 
dling        10 

Milk,  Average  Composition  of  53 

Milk  Testing 49 

Oats  and  Peas 24 

Rations  for  Dairy  Cows   .      .  19 

Silo,  Capacities  and    Require- 
ments       32 

iilo.   Planting  Com   for    .      .  32 

Silos  and   Silage     ....  29 

Skim-Milk,   Raising  Calves     .  35 

Skim-Milk  Testing  ....  53 

Soy  Beans 23 

Testing    Dairy   Cows    ...  49 

Ventilation  of  Dairy  Barns     .  41 

Vetches 24 

Weights  of  Every-Day  Things  40 
Weights,    Legal,    of    Various 

Commodities 63 

Whitewash 67 


EUGENE  lUVENPORT 


OUTSTANDING  FACTS  IN  THE 
DAIRY  BUSINESS 

hy  EU'^;ENE  DAVKNTORT 

Dean  and  Director,  i'li^rermtn  of  Itliiioin  College  of  Aaririilliire 
anil  Agririiltiiral  Ktperimrnt  Station 

WHETli;  R  as  milk  — raw,  malted, 
powdered,  or  condensed;  whether  as 
cream  —  plain,  whipped  or  iced ; 
whether  us  butter,  ulonc  or  in  coinbinution 
with  other  oils;  whether  as  cheese  in  its  many 
brands  and  varieties;  whether  as  buttermilk; 
a  •  kumiss,  or  as  confection,  the  call  for  dairy 
prcjducts  is  one  of  the  most  insistent,  univer- 
sal, and  exacting  of  all  the  demands  of  trade. 
An  infant  necessity,  a  standard  food,  a  com- 
mon luxury,  is  the  milk  of  the  dairy  cow. 

THE  MAGNITUDE   OF  THE   BUSINESS 

To  serve  the  dairy  demands  of  the  people  of 
the  United  States  requires  the  milk  of  mere 
than  twenty-one  millions  of  cows.  This  is  one-third  of  all  our  cattle, 
one-tenth  of  al!  domestic  animals  other  than  poultry,  and  almost  exactly 
one  cow  to  each  family. 

These  cows  aK>  worth  in  round  numbers  some  seven  or  eight  hun- 
dred millions  of  dollars,  or  more  than  all  the  railroads  of  a  state  like 
Illinois.  Standing  side  by  side,  with  three  feet  of  space  for  each  animal, 
they  would  reach  almost  half  way  around  the  world.  They  are  milked 
each  morning  and  evening  by  more  than  five  millions  of  people,  and  the 
daily  labor  involved  in  milking  alone  is  equal  to  twelve  hundred  yea  •  s  of 
individual  labor  at  eight  hours  per  day. 

These  cows  eat,  every  twenty-four  hours,  two  hundred  thous:i  i 
tons  of  feed  or  enough  to  load  a  solid  wagon  train  reaching  from  Chicago 
to  Denver.  In  a  year  they  eon  ume  feed  approximately  equal  to  their 
own  value;  more  than  equal  to  that  of  the  wheat  crop,  and  but  slightly 
less  than  that  of  all  the  hay  and  foragre  produced  in  the  United  States. 
In  short,  the  cost  of  what  we  feed  our  cows  is  practically  one-ei^'hth  of 
all  we  produce  out  of  the  land,  not  only  in  grain  and  forage,  but  in  cotton, 
fruits,  ard  vegetables  as  well. 

However,  these  cows  produce  an  enormous  amount  of  human  food, 
Tor  their  annual  yield  of  milk  is  more  than  thirty  millions  of  tons — enough 
to  load  a  wagon  train  reaching  seven  times  around  the  earth.  If  this 
milk  were  made  into  buttor  and  if  by  careless  methods  one  per  cent  of 
the  fat  were  left  in  the  milk,  the  loss  to  the  dairyman,  after  making 


OuiHlMiKllitK   F«riB  In  tli«  l>«lry  lluiiineiiM 


lil)eral  allownr  •'»  for  the  fcpding  value  of  the  anr<  "vered  fat,  would  \m 
not  lexs  than  hIx  millions  of  dollars  annually  —a  sti  ikinn  instance  of  the 
mcantnK  of  inconitpicuouH  maririns. 

THK  COW  ASA  F'RODirCKR 

A  Rood  cow  will  produce,  accoru^.rf  to  Carlyle  and  Woll,  about  one 
pound  of  milk  for  every  pound  of  dry  n  >ttter  of  feed  constumed.  Such  a 
cow  can  reproduce  her  own  weight  in  milk  every  month  of  the  year  and  in 
doinK  HO  will  manufacture  six  to  ten  time><  is  much  nitrogenous  substance 
as  will  the  fattening  steer  of  correspondinj;  excellence.  Besides  th'.s  she 
will  produce  nearly  as  much  fat,  as  well  as  ar.  equal  amount  of  sugar,  for 
which  the  steer  has  no  equivalent. 

According  to  Eckles  a  superior  cow  can  double  her  own  Iwi'.y  weight 
in  the  dry  matter  of  her  milk  within  a  year — equalling  in  total  foivl  value 
the  entire  carcasses  of  four  twelve-hundred-and-flfty-pound  steers.  Of 
course  this  is  accomplished  at  heavy  expense  for  labor  and  ',n  a  form  of 
output  that  is  at  once  extremely  bulky  and  unusually  perishable,  wherein 
lie  the  chief  problems  of  the  dairy  business. 

Many  unthinking  men,  living  by  habit  rather  than  by  reason,  are 
still  trying  to  keep  cows  after  the  fashion  of  the  pio.ieers,  but  the  in- 
evitable result  is  failure,  for  conditions  have  change  1.  A  cow  cost^  a 
good  sum  of  money  these  days,  nearly  a  hundred  dollars  if  she  is  a  good 
one,  and  no  othe"  kind  is  profitable  on  high-priced  land.  She  eats  ex- 
pensive feed,  is  attended  by  expensive  labor,  and  wrrks  in  costly  surround- 
ings. She  is,  or  ought  to  be,  tuberculin-tested.  The  utensils  must  be 
kept  sterilized  and  free  from  infection  either  by  water  used  in  washing 
or  by  dise."s>i  attendants. 

All  thi.'  cost3  money,  and  the  dairyman  who  hopes  to  succeed  must 
get  his  methods,  aot  by  tradition,  but  by  reading,  by  study,  and  by  dis- 
cussion with  those  who  are  successful.  In  short,  dairying  has  becoi.ie  a 
business,  and  whoever  forgets  this  fact  or  fails  to  study  the  enterprise 
as  any  other  '  ".siness  is  studied  these  days  is  pretty  certain  in  the  end 
"to  come  out  xi  the  little  end  of  the  horn,"  as  the  old  adage  has  it. 

A  good  ow  can  produce  her  own  value  every  year,  but  every  cow — 
gooi,  bad  or  indifferent — is  a  good  eater,  and  many  a  bossy  is  petted 
and  fondled  and  tolerated  who  eats  her  head  off  every  year  without  say- 
ing a  word  about  it.  Now  dairying  is  not  a  matter  of  sentiment  but  of 
business.  The  values  involved  are  large;  the  consumption  is  heavy;  the 
labor  is  excessive;  the  risks  are  many;  the  public  is  exacting,  intelli- 
gent, and  critical,  and  only  the  be.<t  of  modern  business  methods  will 
insure  a  continuance  of  patronage  rr  a  balance  on  the  right  side  of  the 
ledger. 

THE  FOOD  VALUE  OF  MILK 

Everybody  uses  milk  and  its  products,  not  occasionally  but  every  day 
of  the  year.  This  means  that  it  is  by  nature  a  standard  and  staple 
food  as  well  as  an  indispensable  article  of  diet  for  invalids  and  small 


OutMiHiidlnK   I'uttn   III  i>i<*  llalrv   Ituolnt^* 


children.  Moreover,  if  economirnlly  mad*  and  handled  it  i.;  leiatiTcly 
cheap,  for  quite  contrary  to  popular  opiniuti  milk  at  ti>n  ccnta  a  ijuurt  ii 
cheaper  food  than  lean  moat  at  twcnty-fivi'  or  ovt-n  at  twei.ty  ctntH  a 
pound.  Furthermore,  butter  is  the  only  unimal  fat  that  everyLody  likea 
and  thut  in  entirely  consumed. 

THE  NECESSITY  OF  SANITARY  METHODS 

Communicable  di«eai<eii  n  ^■  g^rm  di»eaieii  and  the  mouth  in  ..he  groat 
avenue  for  infection.  All  Kerm*  will  thrive  and  multiply  in  milk  if  ..vy 
once  gain  ontrance,  and  the  opportunities  for  contamination  are  mary 
and  direct  .  any  of  the  dairy  worker*  ure  diseased  or  carelesx.  Therefore 
the  business  is  too  hazardous  to  the  public  to  l>«  entrusted  to  the  hand.t 
of  any  but  clean-living,  high-minded  men  who  realize  the  full  meaning 
of  contamination  and  who  regard  the  welfare  -^^  their  customers  as  they 
won  i  that  of  fieir  own  family.  Only  supc*  nen  and  v.omen  have  any 
moral  right  in  the  dairy  business. 

Anybody  can  milk  a  cow  well  enough  I.  ijed  pigs,  but  the  standards 
of  the  kitchen  must  be  thee  of  the  dairy  if  the  milk  is  to  be  fit  for 
human  consumption  or  «ven  safe  for  babies  and  others  of  delicate  health. 

APPEARANCE  A  FACTOR  IN  SUCCESS 

Milk  and  its  proc'iicts  must  not  only  be  clean,  but  they  must  look 
clean  if  the  customer  is  to  have  satisfaction  and  if  the  trcde  is  to  be  kept 
and  developed.  Any  family  can  almost  wholly  dispci.^e  with  dairy 
products  if  those  on  the  market  are  unsatisfactory,  by  which  we  infer 
that  there  is  a  demand  capable  of  indefinite  expansion  or  of  great  con- 
traction. While  nothing  equals  real  quality  in  stimulating  trade,  yet  at- 
tractiveness in  package  and  display  serves  this  business  as  letters  of 
introduction  serve  individuals. 

The  consumer  can  \sh  some  of  his  foods,  peel  8omo,  and  cook  others, 
but  he  must  take  his  k,  cream,  or  butter  as  he  finds  it.  He  cannot 
clean  it  nor  cook  it,  an  lere  is  no  satisfaction  in  inquiring  into  its  ped- 
igree unless  he  can  do  it  with  confidence.  Here  is  the  key  to  enlarged 
consumption,  for  if  it  is  clear  from  the  package  that  the  producer  has 
taken  pride  in  his  product,  the  presumption  is  that  it  is  both  clean  and 
safe.    It  is,  therefore,  appetizing. 

QUALITY  IN  THE  PRODUCT 

"Safety  First"  is  a  good  motto  for  the  dairyman,  but  if  he  is  really 
to  serve  the  consumer  and  hold  his  trade  he  must  put  a  certain  some- 
thing into  the  product  that  cannot  bo  described  but  that  the  customer, 
once  realizing,  will  always  demand.  The  difference  between  goods  with 
quality  and  those  without  it  is  a  difference  neither  perceived  nor  appre- 
ciated by  the  inferior  workman,  but  it  is  a  very  real  thing  to  the  dis- 
criminating customer  and  that  is  what  he  is  willing  to  pay  for.  The 
practical  loss  of  the  cheese-eating  habit  with  the  present  generation  is  a 
monument  to  ^he  attempt  a  half  century  ago  to  make  butter  and  cheese 


6  OutstandinK   FactN  In  tlie  Dairy   KuNineiitH 

out  of  the  same  milk.  Hereby  hangs  a  tale  with  a  lesson  to  the  daii-y- 
man,  and  the  lesson  is  that  the  greatest  enemy  of  good  butter  ij  not  but- 
terihc  but  poor  butter. 

STANDARDS 

With  all  his  knowledge  he  must  have  some  kind  of  yardstick  as  a 
measure  of  success  at  every  step.  A  definite  objective  in  quantity,  quality, 
and  appearance  is  the  only  salvation  from  that  indifferent  success  which 
is  even  worse  than  failure.  In  order  to  have  good  standards,  the  work- 
man must  be  quick  to  see  when  another's  methods  are  better  than  his 
own,  and  he  must  understand  that  standards  are  altered  as  knowledge 
increases  and  as  conditions  change.  What  was  "good  enough"  five  years 
ago  will  not  pass  today,  and  the  highest  standard  is  none  too  high  for  a 
leader,  provided  only  it  is  a  real  working  standard  and  not  a  fad. 

SOME   ADVANTAGES   OF   THE   BUSINESS 

Among  the  many  advantages  of  the  dairy  business  a  few  stand 
clearly  out  as  follows: 

1.  It  is  highly  profitable  when  well  conducted  because  it  markets 
the  crops  of  the  farm  in  the  most  valuable  form,  and  because  it  is  a 
business  which  is  capable  of  almost  indefinite  development. 

2.  It  i.s  good  for  the  farm  because  crops  are  fed  at  home  and  be- 
cause the  demand  for  protein  feed  brings  much  nitrogen  to  the  land. 

3.  Butter  is  absolutely  desuiutc  of  fertilizing  value,  and  if  the 
milk  be  fed  almost  no  fertility  leaves  the  farm. 

4.  One  of  the  disadvantages  of  most  farming  is  the  irregular  in- 
come, weeks  and  even  months  passing  with  no  cash  receipts.  The  dairy 
check?!,  however,  are  not  only  frequent  but  regular  throughout  the  year — 
an  advantage  appreciated  only  by  those  who  have  kept  cows  and  had  the 
experience  of  a  steady  income. 

5.  It  is  good  for  the  family  to  be  engaged  in  producing  a  high 
grade  produce  which  is  consumed  at  a  distance  and  which  helps  to  hold 
up  constantly  advancing  standards.  The  farmer  lives  much  alone  and 
is  likely  to  be  a  "law  unto  himself."  If  he  has  "done  well,"  even  by  a 
lucky  strike,  he  is  likely  to  claim  the  credit  himself  and  to  persist  in  what 
has  once  succeeded.  His  children  follow  after  him,  stepping  blindly  in 
his  footsteps,  or  else  break  away  because  of  an  instinctive  desire  to  come 
into  touch  with  a  larger  number  of  people.  Nothing  so  much  rational- 
izes the  whole  family  as  dealing  intimately  with  the  great  world  of 
business  outside. 

All  in  all  the  dairy  business  is  one  that  commends  itself  to  the  best 
of  thinking  men  as  an  important  means  of  service,  worthy  the  exercise 
of  the  highest  faculties  and  certain  to  give  prompt  and  full  returns  for 
whatever  of  capital,  knowledge  and  thought  may  be  put  into  the  in- 
dustry. 


HOW  A  DAIRYMAN  MADE  GOOD 

By  Prof.  C.  W.  BURKETT 

Editor  of  American  Agrirulturist 

ELEVEN  years  ago  Bert  Smith  and  his  family  moved  on  to  a  farm 
in  Delaware  County,  Ohio,  which  had  been  rented,  cash  rent,  for  18 
years.  About  30  acres  of  the  farm  is  bottom  land  and  the  rest,  180 
acres,  is  up-land.  The  land  had  been  run  to  death.  Its  best  yield  at  the 
time  Mr.  Smith  took  possession  was  eight  bushels  of  wheat  and  25  bushels 
of  corn,  and  these  yields  were  on  the  low  land.  The  farm  was  a  good 
example  of  what  grain  and  no  livestock  will  make  of  land.  Today  it  is 
one  of  the  remarkable  farmsteads  of  the  country.  Dairying  made  it 
famous.  Mr.  Smith  did  not  have  a  bank  account  when  he  started  on  this 
farm.  What  he  has  accomplished  has  been  done  from  cows — fields  made 
fertile,  improvements  made  permanent  and  family  made  independent. 

The  start  was  made  with  20  western  heifers  bred  to  freshen  the  first 
fall.  The  heifers  calved  all  right  and  yielded  some  milk.  But  what  a 
surprise  they  did  bring.  The  weekly  profits  by  actual  figures  amounted 
to  only  11  cents.  Not  much  outlook  for  dairy  success,  especially  when  all 
farm  and  living  expenses  must  be  secured  from  the  farm  itself.  The  way 
things  were  going  caused  much  anxiety  in  the  Smith  home.  The  family 
talked  matters  over  and  decided  they  had  the  wrong  kind  of  cows.  Conse- 
quently, the  next  spring  every  cow  was  sold;  such  cows  were  wor.se  than 
none.  Better  have  one  good  cow  that  will  give  a  large  yield  of  milk  than 
to  care  for  a  half-dozen  to  yield  no  more.  A  cow  and  a  calf  were  now 
purchased.  Others  were  picked  up  in  the  neighborhood  as  opportunity 
offered.  During  the  next  two  years  this  plan  was  followed  with  success. 
Some  proved  to  be  very  good  cows;  others  were  poor.  But  each  cow  had 
to  prove  her  worth  from  her  milk  record  and  if  that  record  was  below  the 
standard  she  was  sold  to  the  butcher. 

The  Smiths  were  now  getting  their  bearings;  they  saw  there  was 
money  in  the  right  kind  of  cows.  Their  experience  in  buying  showed  the 
value  and  the  merit  in  good  blood.  So  they  aspired  to  pure-bred  stock. 
Shortly  two  cows  were  purchased  and  the  price  was  $40  each.  One  gave 
birth  to  twin  bull  calves  both  of  which  were  sold  for  $50  apiece.  Grade 
bull  calves  were  worth  next  to  nothing.  The  Smiths  now  bought  14  regis- 
tered cows.  Each  was  a  high  producer  and  yielded  a  good  profit.  Light 
was  appearing  at  last.  As  the  reg^istered  stock  increased  the  grade  cows 
were  sold,  only  the  best  being  retained.  At  the  present  time  the  herd  con- 
sists of  100  head,  young  and  old,  and  all  pure-bred  and  registered. 

Not  only  was  it  necessary  to  build  up  the  dairy  herd,  but  also  to  im- 
prove the  farm.  With  good  cows  it  is  necessary  to  have  an  abundance  of 
feed,  and  the  right  kind  of  feed.  They  tried  clover,  but  the  early  crops 
were  failures.  They  grew  soy  beans,  and  partially  succeeded  with  these, 
but  as  they  matured  late  and  offered  such  great  difficulty  in  curing,  this 


8 


How  a  Dairyman  Made  Good 


crop  has  been  abandoned.  They  soon  decided  that  a  silo  was  necessary 
and  one  was  built.  Silage  proved  a  great  help.  A  limestone  field  was  se- 
lected for  alfalfa.  The  land  was  heavily  manured  from  the  cow  stable  and 
the  alfalfa  grew  successfully.  They  now  get  three  or  four  cuttings  a 
year,  yielding  around  4  %  tons  an  acre.  The  effect  of  alfalfa  on  the  soil 
in  growing  com  has  been  remarkable.  Manure  and  alfalfa  sod  have  in- 
creased com  yields  up  to  75  bushels  an  acre. 

Oats  are  grown  for  oat  straw  for  feed  and  bedding,  and  the  grain 
for  dairy  rations.  Silage,  alfalfa  and  oat  straw  comprise  the  rough  feed. 
Their  experience  shows  that  alfalfa  is  the  hay  supreme  for  dairy  cows, 
but  they  found  that  cows  tire  if  fed  continually  on  alfalfa  hay,  so  they 
frequently  substitute  oat  straw  for  alfalfa.  Each  cow  is  fed  regularly 
all  the  silage  she  will  clean  up.  In  summer  months  the  cows  are  pas- 
tured from  July  to  September.  When  the  pastures  are  short  the  cows 
are  fed  10  pounds  of  silage  once  a  day.  The  main  grain  feed  is  ground 
oats  and  linseed  meal.  Mr.  Smith  claims  that  oats  mixed  with  about 
one-fourth  com  and  ground,  fed  with  silage  and  alfalfa  hay,  will  pro- 
duce more  milk,  dollar  for  dollar,  than  any  other  feed  provided  the  oats 
are  worth  less  than  40  cents  a  bushel. 

They  like  wheat  bran,  but  the  iJrice  in  recent  years  makes  this  a 
prohibitive  feed.  When  oats  are  not  available,  dry  distillers  grains,  or 
other  commercial  feed  is  used.  They  find  that  cows  do  equally  well  on 
the  distillers  grains  as  on  oats,  but  they  think  milk  is  not  produced  as 
economically.  Mr.  Smith  speaks  in  high  terms  of  cottonseed  meal  and 
says  they  feed  it  regularly.  For  a  cow  in  full  flow  of  milk  giving  about 
30  pounds  daily,  six  pounds  of  ground  oats,  two  pounds  of  linsesd  meal 
and  1%  pounds  of  cottonseed  meal  give  very  satisfactory  results. 

When  the  Smiths  took  over  the  farm  the  bam  was  in  a  dilapidated 
condition.  Every  post  was  rotten  at  the  base  and  had  to  be  cut  oft'  and 
put  on  a  concrete  pillar.  The  roof  leaked  and  soon  was  replaced.  The 
house  was  in  bad  condition,  and  it  also  had  to  bo  remodeled  and  re-roofed. 
As  the  herd  increased  the  old  barn  became  too  small  and  an  addition  was 
built.  Wooden  floors  were  replaced  with  concrete  throughout  the  stable. 
A  16  by  40  foot  building  was  erected,  which  is  used  for  no  other  purpose 
than  for  stabling  calves.  Another  building  they  built,  26  by  40  feet, 
was  converted  into  box-stalls  for  the  young  cattle. 

Just  recently  a  building  30  by  50  feet  was  completed  for  binders, 
haying  machines  and  other  farm  machinery.  In  the  driveway  is  a  set  of 
wagon  scales.  Overhead  harrows,  corn  plow  and  lighter  tools  are  stored. 
For  power  they  first  purchased  a  three  horse  power  gasoline  engine.  This 
was  too  small  and  a  seven  horse  power  engine  was  secured.  This  engine 
proved  too  small  for  heavy  work  and  too  big  for  light  work,  so  a  14  horse 
power  was  secured,  with  smaller  engine  for  the  lighter  work.  The  milk- 
room  was  now  overhauled  and  a  boiler  installed  for  hot  water  and  steam. 
This  enables  them  to  produce  sanitary,  clean  milk.  A  small  engine  pumps 
water  to  aerate  the  milk,  the  waste  water  being  forced  into  a  trough  for 


How  »  Oairj-man  Made  Good 


the  cattle.  By  th»  arrangement  it  either  costs  nothing  to  aerate  the 
milk  or  else  it  costs  nothing  to  pump  water  for  the  cows.  The  water  can 
be  pumped  direct  into  the  boiler,  and  the  steam  run  back  into  the  cream- 
room,  to  sterilize  milk  utensils.  During  cold  weather  a  jet  of  steam  is 
turned  in  with  the  water  as  it  is  pumped,  and  it  is  thus  warmed. 

The  first  silo  was  12  by  28  feet.  That  was  built  in  1904.  It  was 
soon  found  to  be  too  small,  so  in  1906  another  12  by  28  silo  was  erected. 
But  more  silage  was  needed.  In  1910  a  10  by  30  silo  was  erected. 
They  now  have  two  14  by  30  foot  silos.  The  old  house  stood  on  low 
ground,  and  at  certain  seasons  was  damp.  There  seemed  to  be  only 
one  good  plan — ^move  the  house  back  on  the  hills.  The  house  contained 
11  rooms,  was  made  of  heavy  timbers  and  had  a  slate  roof.  Back  300 
yards  and  up  a  steep  hill  was  an  ideal  spot  for  a  farmhouse.  So  to  this 
spot  the  house  was  moved  offering  one  of  the  finest  views  to  be  had.  You 
can  see  up  or  down  the  valley  for  miles.  A  300-barrel  cistern  was  built, 
and  in  the  cellar  was  installed  a  large  pneumatic  tank  for  water  and  a 
small  engine  to  pump  up  the  pressure.  The  water  is  forced  into  the 
kitchen  where  it  is  heated.  Upstairs  is  a  bath-room  and  toilet.  The 
buildings  everywhere  on  the  farm  are  painted  snow  white.  They  are  com- 
plete and  provided  with  all  modem  conveniences. 

From  a  practical  standpoint,  this  is  one  of  the  best  equipped  dairy 
farms  in  the  country.  It  has  taken  years  to  finish  the  work,  but  when 
you  consider  the  condition  of  the  farm  when  purchased,  that  the  owners 
started  ir.  with  nothing  but  faith  and  enthusiasm,  and  that  in  a  few 
years  they  remade  the  farm,  equipped  it  with  up-to-date  appliances  in 
every  respect,  made  over  all  the  buildings,  rescued  the  land,  made  fertile 
the  fields,  bred  up  and  developed  a  magnificent  herd  of  cattle,  and  did  all 
this  right  out  of  the  profits  of  the  farm,  you  realize  what  enterprise  can 
accomplish  when  the  dairy  cow  is  the  servant  by  which  the  work  is  done. 


FABM    BUILDINGS   ERECTED    BY   BERT    SMITH    ON    HIS    FARM    IN    DELAWARE 

COUNTY,  OHIO 


THE  FARM  THAT  WON'T  WEAR  OUT 


By  ALFRED  VIVIAN 

Dean  of  College  of  Agriculture  and  Domestic  Science 

Ohio  State  University 

ii-^-rOV  have  a  very  fino  farm,"  said  the 
Y  visitor,  who  had  just  completed  a 
-*■  tour  of  Mr.  Brown's  farm,  which  is 
located  in  one  of  the  most  beautiful  valleys  of 
the  country.  "Such  a  farm  should  have  a  very 
attractive'  name." 

"The  fact  is,"  Mr,  Brown  replied,  "I  have 
never  been  able  to  decide  upon  a  name  which 
satisfied  me,  but  in  my  own  mind  I  always 
think  of  it  as  'The  Farm  that  Won't  Wear 
Out.' 

"A  pretty  conceit,"  said  the  visitor,  "but  do 
you  really  feel  that  you  have  solved  the  prob- 
ALFRED  VIVIAN  lem  of  preventing  the  soil  from  wearing  out?" 

"Let  me  explain  my  theory  and  tell  you  what  I  have  done,  and  then 
you  can  judge  for  yourself.  In  the  first  place,  this  is  strictly  a  dairy 
farm  and  all  the  crops  raised  on  it  are  utilized  on  the  farm.  I  sell 
nothing  but  milk  and  my  surplus  cattle  and  pigs,  so  I  recover  m  the 
stable  manure  a  large  part  of  the  fertility  which  the  crops  remove  fror, 
the  soil.  Let  us  assume  that  we  have  160  acres  under  cultivation  in  a 
rotation  which  is  commonly  used  in  some  dairy  sections,  namely,  corn  (for 
silage),  oats,  clover  and  timothy  (for  pasture).  We  will  also  assume 
yields  much  below  those  which  I  obtain,  as  follows:  com  silage,  10  tons 
an  acre;  oats,  50  bushels;  clover  hay,  two  tons;  and  pasturage  from  the 
timothy  equivalent  to  1%  tons  of  hay. 

"If  the  oat  straw  is  used  for  bedding,  and  the  manure  produced 
frc-n  the  feeds  is  properly  cared  for,  the  loss  of  potash  will  be  so  slight 
that  it  may  be  ignored,  especially  if  the  soil  of  the  farm  contains  a  fair 
amount  of  clay.  In  the  case  of  nitrogen  and  phosphoric  acid,  however, 
we  must  assume  that  257.  of  each  will  be  lost  in  feeding,  as  that  amount 
will  be  retained  by  the  animal  largely  for  use  in  milk  production.  But 
some  of  this  loss  is  oflfset  by  the  fact  that  the  clover  obtains  part  of  its 
nitrogen  from  the  air.  I  have  arranged  these  facts  in  a  table  for  more 
convenient  study.    Will  you  look  at  it?" 

"This  calculation  shows  that  the  manure  and  the  clover  will  easily 
take  care  of  the  nitrogen  problem.  There  is,  however,  a  decided  loss  of 
phosphoric  acid,  so  it  is  absolutely  necessary  to  purchase  this  material 
in  some  commercial  form  if  the  fertility  of  the  soil  is  to  be  maintained, 
and  as  nearly  all  of  our  soils  are  naturally  deficient  in  phosphoric  acid. 


The  Farm  That  Won't  Wear  Out 


11 


it  is  advisable  to  apply  more  of  it  than  is  required  merely  to  replace  that 
lost  by  feeding  the  crops.  The  best  way  to  do  this  on  the  dairy  farm  is 
to  buy  acid  phosphate  or  ground  phosphate  rock  (floats)  and  add  it  to 
the  manure  at  the  rate  of  at  least  one  pound  a  day  for  each  thousand 
pound  animal." 

I'l.ANI'    llioli    I.N    Cltdl'S    (iUUWN    UN     llio    ACltKS 

4    Vciir   UiitatiDii  :   t'ocii.   Oiits,  ('li)ver,    I'usture. 

.Niiiii^'i'ii  IMiiiHi  Iiorlr  Ai'lil 

roundM  I'li'.iiilx 

4(1(1  tuns  sllnj,'.' 'JJ*"  fiso 

J(i(l(i  Im.  uiits    lii."i(!  441 

so  tons  iliiviT  liti.v    :t.!lL'  S'.lt; 

(!(»  t(inK  tlnmtliy  liay    1 1(>4  tlito 

777-*  JSI7 

i.ust  ill  r Uim ^Tii4:t  '     704 

I'usslMc   llxiilli.n    hy    I'lovor •.'4S4 

(luin  or  loss    .    +."i41  — 7(>4 

"But  do  you  not  replace  some  of  the  lost  phosphoric  acid  in  the  con- 
centrated feeds  you  buy?"  asked  the  visitor,  who  was  intensely  interested 
in  this  discussion. 

"That  is  a  good  point,"  answered  Mr.  Brown.  "The  fact  is  that  the 
crops  given  in  the  table  will  not  make  a  balanced  ration  for  a  dairy  cow 


LEFTH^^ND  SHOCK  (NO  MANURE)  38  B'JSHELS  OF  CORN  TO  THE  ACRE.  RIGHT 
HAND  SHOCK  (STABLE  MANURE)  59  BUSHELS  TO  THE  ACRE.  WHEN  ACID 
PHOSPHATE   WAS  USED   WITH    STABLE    MANURE    68   PUSHELS   OF   CORN    WERE 

PRODUCED  PER  ACRE 


12 


The  Farm  That  Won't  Wear  Out 


To  obtain  the  best  results  from  these  feeds  we  must  purchase  concen- 
trates e<iuivalent  in  protein  to  at  least  15  tons  of  cottonseed  meal.  Here 
is  another  table  showing  the  results  of  balancing  the  ration:" 

Mtroitcn  I'liosphorlc  Acid  I'otnsh 

15    ttinH   rDtlonseod    >lenl  .,„_ 

(correcttMl    for    Iomn    In    fcodlnK* '•.••••>  '."•'  "'-' 

Gain  or  Ions  I'mm   fiu-ni  cropH +.i41  — 1*'4 

Net  Bain  or  loss +l'01»4  — li'J  +3-7 

"That  is  a  very  interesting  table,"  said  the  visitor,  "and  it  seems 
clear  that  in  balancing  the  ration  you  have  materially  increased  the  gain 
of  nitrogen  and  have  added  a  little  potash,  but  your  farm  still  shows  a 
slight  loss  of  phosphoric  acid.  Now  29  pounds  is  such  a  small  amount 
that  you  can  surely  ignore  it,  and  assume  t^  t  that  much  is  m.:de  avail- 
able each  year  from  the  insoluble  phosphate  of  the  soil." 

"So  I  used  to  think,"  replied  Mr.  Brown,  "and  I  used  to  follow  that 
plan,  but  I  have  learned  that  it  is  necessary  to  keep  a  proper  balance  of 
plant  food  in  the  soil.  By  the  use  of  concentrates  and  legumes  I 
destroyed  the  balance  of  my  soil  by  adding  nitrogen  out  of  proportion  to 
the  phosphoric  acid,  with  the  result  that  I  had  a  very  large  growth  of 
straw  and  stalk,  but  the  grain  did  not  fill  properly  and  the  com  produced 
very  poor  ears.  Since  using  the  phosphate  that  fault  has  been  corrected, 
and  I  have  a  large  growth  of  roughage  carrying  plenty  of  plump  grain. 

"This  valley  was  originally  one  of  the  richest  in  the  middle  west, 
and  tradition  says  that  this  farm  once  produced  100  bushels  of  com  to 
the  acre.  When  I  took  it,  the  average  yield  was  below  30  bushels  of 
com  to  the  acre,  and  the  first  year,  which  was  a  good  com  year,  I 
obtained  only  five  tons  of  silage  from  the  acre.  In  ten  years  I  have 
increased  the  yield  to  nearly  20  tons  of  silage  and  85  bushels  of  corn,  and 
it  has  all  been  done  by  carefully  saving  the  manure  and  reinforcing  it 
•with  acid  phosphate.  I  hope  to  increase  the  yield  still  more  in  the  years 
to  come,  and  see  no  reason  why  I  should  not  eventually  produce  100 
bushels  of  corn  to  the  acre." 

"You  say  you  use  acid  phosphate,  but  I  understand  that  some 
people  advocate  floats  for  use  with  manure." 

"I  am  not  'ispcsed  to  quarrel  with  any  one  about  which  phosphate 
material  to  use  with  manure,"  continued  Mr.  Brown.  E.ther  floats  or 
acid  phosphate  will  give  profitable  results.  I  use  acid  pnosphate  because 
the  experiments  comparing  these  materials,  which  have  been  running 
for  20  years  at  the  Ohio  station,  show  a  higher  net  profit  from  the  use  of 
acid  phosphate  with  manure,  and  I  am  after  the  greatest  profit  I  can 
obtain.    Here  are  the  results  of  those  experiments:" 


VALUE    OF    INCREASE    PER    TON    OF    MANURE 

Total  Value      Cost  of  Treatment 


Stable    manure   alone 

Stable   manure   and   floats 

Stable  manure  and  acid  phosphate.. 


4.74 
5.10 


.18 
.30 


Net  Value 

per  ton 

$3.22 

4..'S6 

4.80 


The  Farni  That  Won't  Wear  Out 


13 


FULLY   ONE-HALF  OF  THE   FERTILIZING  VALUE 

OF   THE    MANURE    IS   LOST   WHEN    EXPOSED   IN 

THIS    WAY 


"This  table  sho'.vg  that  while  the  acid  phosphate  costs  nearly  twice 
as  much  as  the  floats  the  net  profit  from  its  use  was  i  'eater.  In  this 
experiment   40   pounds   of   either   floats   or   acid   phosphate    v/ere   used 

with  each  ton  of  manure, 
which  is  equivalent  to  the 
amount  I  use,  namely,  one 
pound  per  day  for  each 
thousand  poiuul  animal." 

"Do  you  think,  then, 
that  all  dairy  farms  are 
maintaining  the  fertility 
of  their  soils?"  asked  the 
visitor. 

"By  no  means,"  Mr. 
Brown  replied.  "Some  of 
the  worst  run  down  farms 
in  the  country  have  been 
used  for  dairying  ever 
since  they  were  first  put 
under  the  plow.  The  dairyman  who  does  not  take  care  of  the  manure  pro- 
duced on  his  farm  will  deplete  the  fertility  of  his  soil  as  rapidly  us  the  all- 
grain  farmer.  Too  few  farmers  appreciate  the  fact  that  manure  is  a 
perishable  material,  and  that  more  than  half  its  value  is  in  the  liquid  part 
which  is  easily  washed  away  by  the  lains.  A  series  of  experiments  at  the 
New  Jersey  station  showed  that  an  exposure  of  less  than  three  months  in 
the  bam  yard  caused  an  average  loss  of  ol";;  of  the  nitrogen  of  the  ma- 
nure, bVi  of  the  phosphoric  acid  and  61'';  of  the  potash.  Fully  half  the 
organic  matter  is  destroyed  in  the  same  length  of  time.  With  losses  any- 
thing like  these  it  is  absolutely  impossible  to  keep  up  the  fertility  without 
purchasing  large  quantities  of  expensive  fertilizer  —  which  is  absurd  on  a 
well  managed  dairy  farm. 

"The  principal  source 
of  loss  in  cow  manure  is  in 
the  liquid  which  runs 
away.  If  the  manure  is 
kept  on  a  water-tight  floor 
until  it  is  hauled  to  the 
field  the  loss  in  value  will 
be  very  slight.  The  quicker 
the  manure  can  be  spread 
on  the  field  the  better.  I 
haul  the  manure  directly 
from  the  bam  to  the  field 
whenever  the  conditions 
permit.  Between  times  I  PROTECTING  the  manlt?e  in  this  dHED  was 
,       .l  -         r   J    responsible    for    increasino    the     corn 

store  the  manure  m  a  shed     yield    from    less    than    30    BUSHELS    TO 
with  a  cemented  floor  lo-  more  than  85  bushels  per  acre 


cated  a  .hort  di.tance  from  the  .table.  I  like  to  have  the  ".anure  p.t 
covered  because  otherwiw  the  manure  becomes  too  .loppy  o  handle  n 
wet^aSer.  The  pit  or  shed  is  emptied  whenever  there  .s  a  ..eld  m 
Tondirn  to  receive  the  manure.  Really,  .ny  a  rangem.nt  wh.ch  prov^e 
a  tieht  floor  and  a  cover  to  keep  off  most  of  the  ram  is  all  that  i.  neces- 
sary in  order  to  protect  cow  n.anure  for  as  long  a  time  as  any  one  has 
any  business  to  store  it. 

"What  I  have  told  you  is  how  to  maintain  the  *"PP'y  »'.  P^^^^^f""^ 
in  the  soil,  but  there  are  certain  other  fundamentals  vh.ch  must  be 
observed"  f  the  best  results  are  to  be  obtained.  This  farm  has  every  acre 
tho  ughly  tile-drained.  I  know  that  this  is  absolutely  ;cccs.ary  for 
this  farm  and  I  am  coming  to  believe  that  it  is  needed  on  al  clay  soils 
no  mat™;  what  the  lay  of  the  land  may  be.  Trying  to  farm  land  which 
U  nTproperly  drained  has  led  to  more  discouragement  than  any  other 
one  thing  irigricuHare.  There  is  no  place  where  money  can  be  more 
profitably  expended  vhan  in  thoroughly  tiling  the  farm. 
"What  do  you  think  about  t  e  use  of  lime?" 

"Did  you  notice  that  field  of  clover  on  the  high  land  in  the  ^'^^^^^^ 
comer  of  the  farm?  Well,  when  I  first  bought  the  farm  that  field  was 
aTuilc  to  me.  No  matter  how  much  manure  I  put  on  it  I  cou  d  n  t 
eet  clover  to  grow,  and  the  other  crops  were  unsatisfactory  The  field 
was  our  and  overrun  with  sorrel.  I  put  two  tons  of  ground  limestone 
To  the  acre  on  that  part  of  the  farm,  and  sir.ce  then  I  have  had  such  crops 
as  you  sawLay.  It  would  be  hard  to  say  which  i.  the  more  impo'tant- 
d'a^nage  or  limestone.  Both  are  necessary  in  any  soil  to  make  it  a 
fanitary  home  for  the  growing  crop.  Especially  is  limestone  n^essary 
for  the  growth  of  clover,  alfalfa  and  other  '«8^"»^^  .^"^^  '^l"  ^^'Ji: 
farmer  who  does  not  grow  legumes  i.  on  the  short,  straight  road  to  ruin. 


LIMING  SOILS 

Ascertain  fir^t  whether  lime  is  needed.  If  it  is,  apply  it  i^'^<^^°^^l' 
and  never  depend  upon  lime  alone  to  maintain  the  fert  lity  of  t^e  sod,  for 
all  theYngredTents  which  plants  need  must  be  present  in  the  soil  to  insure 
profitable  production  of  crops. 

The  frequency  with  which  liming  should  be  practiced  depends, 
among  other  tHngs,  upon  the  character  of  the  soil  and  the  rate  of  appli- 
Ttion  the  number  of  years  involved  in  the  rotation  practiced,  the  p  ants 
erown  and  their  order  of  succession.  As  a  general  rule,  it  may  be  stated 
fhTfrom  Tto  1%  tons  of  lime  per  acre  every  five  or  six  years  ,s 
sufficient  App  ications  of  2  or  3  ton.  may,  however,  be  advisable  in  cases 
of  veTacid  soils  which  are  to  be  seeded  down  and  are  to  rema m  in 
^r«I!^or  several  years.  The  practice  of  applying  small  amounts  of 
Srat  sonl^hlt'Jrequent  int'ervals  is  being  generally  accepted  as 
preferable  to  the  use  of  large  '^^^^^VZ^t^Tof  Agriculture. 


YEAR-ROUND  FEEDING  OF  DAIRY  COWS 


By  C.  H.  ECKLES 

Professor  of  Dairy  Husbandry 
University  of  Missouri 


NO  AMOUNT  of  feed  or  skill  in  handling 
will  make  a  profitable  cow  out  of  one 
that  does  not  inherit  a  strong  tendency 
to  give  milk.  This  i3  why  success  with  dairy 
cows  depends  so  largely  upo  \  selection  of  the 
individual  animal  by  keeping  records  of  milk 
and  fat  production.  On  the  othir  hand  no 
matter  how  good  a  producer  a  dairy  cow  may 
be  by  inheritance  she  cannot  give  results 
without  t>.e  proper  feed  and  management. 

Eveiy  owner  of  a  cow  welcomes  the  time 

when    the    animal    can    be   turned    out    to 

pasture    because    each    cow    is    expected    to 

give   the   best   results  of  the   year   on   grass. 

c.  H.  ECKLES  Immature  grass,   such   as   we   have   in  early 

spring,  contains  a  large  amount  of  water  and  a  small  amount  of  dry 

matter.     U  is  almost  impossible  for  a  heavy  milking  cov  to  eat  enough 

of  such  feed  to  supply  the  necessary  amount  of  nutrients. 

Grain  Feeding  While  on  Pasture. — A  cow  will  produce  more  milk  if 
fed  grain  while  on  pasture.  If  a  large  yield  is  of  more  importance  than 
economy  of  production,  grain  should  certainly  be  fed.  The  co^  that 
gives  a  small  quantity  of  milk  will  produce  but  little  more,  if  fed  grain 
while  on  pasture.  However,  with  the  heavy  producing  cow  the  case  is 
quite  different  and  it  is  necessary  that  she  be  fed  grain  or  she  will  not 
continue  on  the  high  level  of  production  long.  A  Jersey  cow  that  is 
giving  as  much  as  20  pounds  or  10  quarts  a  day,  or  a  Holstein  or  Short- 
horn giving  25  pounds  or  more  daily  should  be  given  some  grain.  Our 
practice  in  regard  to  feeding  on  pasture  is  about  as  follows: 

Jersey  cov/  producing — 

20  pounds  milk  dally S   pounds   grain 

25  pounds  milk  dally 4   pounds   (jraln 

30  pounds  milk  dally •>   pounds   grain 

.S5  pounds  n.llk  daily P   pounds  grain 

40  pounds  milk  dally 1'*  Pi-iinds  grain 

Holstein,  Shorthorn  or  Ayrshire  producing — 

25  pounds  milk  dallv .T  pounds  grain 

'AO  pounds  milk  dallv ">  pounds  grain 

35  pounds  milk  dallv 7  pounds  grain 

40  pounds  milk  dallv f>  pounds  grain 

50  pounds  milk  dally 1"  pounds  grain 

It  must  be  kept  in  mind  that  this  applies  only  when  pastures  are 
abundant. 

Providing  for  Periods  of  Short  Pasture. — As  long  as  fresh  pasture 


Year-Bounrt  FtHHUng  of  I>»tO  <'"^" 


16 

^a..e.  are  abundanv  the  ordinary  cow  i.  aj^^";^;,;,-;,;^;^:?,::;  "o'f 

The  can  be  to  ^^^^^^^^^^^ZT^rX  ^^^^^V  P-'-*'  «"- 
abundant  pasture  is  ofter^  '^'"^-  „"  7daie  or  latter  part  of  the  summer 
of  several  weeks,  occurs  durmg  *'';\™fi°  ^^r  «  '"'>  «°* 

and  the  pastures  become  short  and  ."''"»';'^"'  J    .  f^^  the  dairy 

ot  milk.    This  season  is  often  the  critical  t.me  «'  the  year  ^^ 

:  w.     Probably  as  much  loss  -"^""^^^  SinT  during  tl  winter, 
feed  at  this  time  as  occur,  from  ^"^^^^^^JXT^lJ;  J,,,  deeding,  but 

It  is  possible  to  hold  up  the  milk  flow  by  '^"avy  gra 
this  11  expensive,    ^-ision  shouUi  aj^.a^^^^^^^^^ 

on  hand  that  may  1.  cut  and  fdwhn^^e^^^^^^^  ^^^  ^.^^^^  ^^^^^^ 

The  Sunmier  St/o.— The  advantages  oi  j^_ 

are  now  generally  known  to  dairy  farmer.  J*'^  ""^/^^^^^^  feed- 
velopmenv  is  now  beginning.  This  is  he  -  oj  ->a«^e  \^  ^  ^,^^,  ,„„,. 
ing.     Over  a  large  section  of  the  unuea->  youn-   cattle   are 

time  during  the  summer  when  pastur  s  «^«  ;>^°^  ;,/,°j^;,,  „pen  the 
checked  in  growth  and  cows  drop  >" J"'";  \7j,';;,  ,^^  ,^^,  one  for 
summer  silo.  The  P>--;;;;;'^Vn"5iamet:r  for  summer  feeding.  Farmers 
winter  feeding  and  one  ^^"^^"J'*'"^^^^^^  during  the  past  Tew  years 

who  were  fortunate  enough  »«  hf^«^"7^f™ ''^^  J^ve  summ.r  silos, 
are  confident  that  -;^--^^\::,:';Z  :  typical  of  the  summer 
Amount  "^/^f-'JJf  „"'Jbre  food,  and  on  this  point  ..  made  one 
feeding  is  an  abundance  f  P*^",*f  °'^  .i„""' .^^  3.  in  producing  milk,  the 
of  the  most  common  mistakes  '"^«"*^'"«  ^°;' producing  machine  which 
cow  may  be  looked  upon  in  u  "^f  f\^J^2i!r\T\u  the  form  of  feed, 
we  supply  with  a  certain  amount  of  ^aw  material  1  ^^^^^ 

and  this  raw  material  is  ^"-'^^^"^tnt  as "luld  ho  d  in  the  running 
in  running  the  milk  m-ufacturmg  plant  as  --|^    ^^^^,^^„     ^,,,  ^s 

S  r^aiSnl^bot  -ThtisT:.   rf  ireme^nt  of  the  animal 
and  it  is  the  first  use  to  which  ^t  Puts  Us    ood.  ^^.^ 

I„  the  case  of  an  ordinary  dan  y  cow  the  amoj^^^^  j^^^.j^r 

tain  the  body  is  about  60'^  of  '^J  ^.f^l;,J\^^i%Trihi.  purpose  is 
producing  animal  the  proportion^^  ^^  ^^.„^  ,,, 

less.     It  should  be  clear  that,  amr  go    g  ^^^^^  ^^^^^^^ 

'.-^^*'-'-''r17^    J^Lt.blJ^   TU  famer  sometime. 

*•  'n\^-?h"MeH%riTrf  tl  i'  d-  "«  pay  to  feed  weU      I. 

reasons  that  v>^th   mgn  P"^';"        „„„Hitiona  to  feed  inferior  cows  liber- 
certainly  does  not  pay  "';'-jf ^,  ^ht  1"  Vc^^^^  to  feed  the  good 

ally  but  such  conditions  maKC  it  ail  tne  m" 
cow  enough  to  use  all  her  milk  producing  ability. 


R3K?A^^ 


ir'AjryT'  s'^'iwuBP^  xi  w 


Ye«r*Kuun<l  Fr.«UnB  i.f  UiiiryOm"       


17 


1. 
2. 


3. 


Overfeedi»g.-ln  «.me  herd,  light  '"»'»''"  "'^  °"*'*''i.M*,  ^r^iU 
.,  J;;/eceivlJK  .u.,c.nt  feed^or  .1.  the  .1      -H;  u  P^;Klue.n«  it  w^ 

do  no  Rood  to  Kive  her  more  feed.      It  '«°*«  ""J  P"^      „*    producing  40 

ri^^irnvr.'.rarrrriirn.-..^.  l  «>., ... 

jurt  «■  much  milk  if  given  less  grain. 

Amount  of  Grain  and  Rou,hne»n   to   Feerf.-The   only  economical 

1  T  fJl  cows  according  to  the  amount  of  milk  produced.    There 

linirisatythTng  but  gld  judgment  behind  the  common  pract.ce  m 

many  her  «oMSg  all  the  animals  the  «ume  amount  of  «-".   Under 

Teh    conditions   the   high   producing   cow.   are    underfed   and   the    low 

milkers  receive  too  much. 

The  cow  should  be  fed  practically  all  the  roughness  "he  will  eat  up 
clean     T      difference  in  rati'on,  f.>d  to  different  -'-f »  t.  guSe  ' 

in  the  grain.    The  following  may  serve  as  a  general  feedmg  gu.de. 
Feed  all  the  roughness  they  will  eat  up  clean  at  all  times 
fS  one  pound  of  grain  a  day  for  each  pou-id  of  butter-fat  pro- 
Sd  ^w^ek.  or  one  pound  grain  for  each  three  pounds  of  5% 
milk  or  4  pounds  of  3.5'V   milk. 

Feed  ull  the  cows  will  take  without  gaining  m  weight. 
The    Balanced   Rafion.-The   ordinary    pasture    grasses,    especially 
blue  grass   >vhen  in  the  giving  state,  contain  the  proper  propo-t  on  of 
i^^^  enable  a^airyco^^^^^ 

Is  one  of  the  most  common  mistakes  made  on  the  average  farm. 

milk  and  make  it  unusually  rich. 

A.  .n  .id  i„  properly  ''•''t-'ct/f 'riho^^^.tth'Tch";.'- 

e^rsr  cors.rr.s  c».'.v.«,  '1.. ...«.  -u.. 

ha  n  hay. 


-j'-'icasT'; 


18 


of  DataY  Ctmm 


CUm  2  eonUiM  •  much  larfir  proportton  of  protein,  tho  ■ounttal 
growth  Mid  miUi  produeiaf  olwiMnU,  and  muiUtr  qoantitlM  of  tho  fat 
making  matoriali.  It  IncludM:  elovor  hay,  alfalfa  hajr.  eowpoa  Jiay. 
bran,  oata,  eottooMod  ibmI,  ifiutta  mml,  linMwl  OMal,  wjr  bMoa. 


A  proporljr  balaneod  ration  will,  thoroforo,  inelodo  mbm  of  th«  foods 
from  tach  of  thoM  tww  lists.  A  ration  of  silago,  timothy  hay  and  com 
ik  not  a  balaneod  ration.  Ntithor  la  a  ration  of  com  foddor,  com  and 
oata.    Both  lack  protoin. 

UguiM  Mays.— Tho  ehoapoat  loareo  of  proton  U  gonorally  logumo 
hayi,  including  clover,  alfalfa  and  eowpoa  hay.  If  an  abundance  of 
any  ono  of  thtae  hays  is  on  hand,  tho  problem  of  making  an  eeonomieal 
balanced  ration  is  very  much  simplified.  The  use  of  those  hays  makes 
it  unnecessary  to  buy  any  largo  quantities  of  bran,  oil  meal  or  cotton- 
seed meal  f ' -  ordinary  dairy  cows,  and  makes  it  possible  that  the 
principal  grain  used  be  com,  which  usually  is  our  cheapest  grain.  Even 
cowpea  or  alfalfa  hay  alone,  with  com  for  grain,  makes  a  fairly  good 
ration  for  an  ordinary  dairy  cow,  and  such  a  ration  could  be  substituted 
with  good  results  for  that  or  timothy  hay  and  com  fodder.  If  hay  ic 
to  be  gold  it  should  be  timothy  h^y  and  not  clov*r  or  cowpea  hay. 

SueeuUnt  Fseds.— By  the  t9rm  .  Mlent  feed  is  meant  feed  having 
that  property  possessed  by  gr^n  gmss.  Such  feed  has  a  value  outside 
of  the  actual  nutrients  it  contains  on  account  of  its  favorable  effect 
upon  the  digestion  of  the  animal.  There  are  two  methods  in  use  for 
supplying  this  succulent  feed  during  the  winter  swison.  One  ia  the  use 
of  root  crops  and  the  other  ii  the  use  of  silage.  In  some  parts  of  the 
world  the  use  of  root  cropa  is  almost  universal,  and  is  tlie  solution  of  the 
problem.  Where  com  is  grown  the  use  of  silage  is  more  practical, 
however,  than  roct  crops. 


WHAT  CONCENTRATED  FEEDS  WEIGH 


WelKht  of 
nSKD  One  guf.ft 

Pound* 

DrIM  beot  pulp    M 

Dried  brewer*'  irrsiM ,•* 

Corn  and  cob  meal  *•* 

Corn  and  o»t  feed -J 

Corn  bran   •* 

Corn  meal  }■% 

Com,  whole J-J 

Cottonieed  aaeal   Jl' 

Cotton  aeed *• 

0».  in  oil  mcnl !•* 

Oluien  feed  \-% 

Gluten  meal    }•  J 

Hominy  meal  }•* 

KafI-   meal    1-g 

Lint.  M  meal   ( new  proceaa)   •« 

Unseed  meal   (old  proceaa  >    11 

Malt  aproots ■• 

Wheat  bran  ,•2 

Wheat,  ground  J-X 

Wbeat  middling*  (flour) }-| 

Wheat  mlddllnga  (itandat-d) l.»     - 

Wbaat  whole  •» 


Pound 
Meaaure* 

Quarts 

•  '4 

M 

.1 

.• 

.T 
t. 

i 

.9 
i 

H 

t 

* 

LI 


RATIONS  FOR  DAIRY  COWS 

la  th*  MmpU  ntioBs  rabnlttod  Mow  •vang*  eondltioM  art  con- 
ildnad.  TTw  qiMiitity  of  grwAn  may  bo  tnenMod  or  lononod  in  propor- 
tion to  tho  milk  yiold.  In  fontrsl  a  eow  thottld  bo  fad  ono  pound  of 
crsin  for  ov.iy  throo  pound,  of  6%  milk  yioldod.  If  fod  •  bright  lofumo 
hay  and  good  silago  and  tho  milk  avorago^  around  3.8%  to  8.6%  buttor- 
fat  givo  ono  pound  of  grain  to  four  or  flvo  pounda  of  milk.  Tho  arroral 
rations  giran  bolow  aro  in  um  in  dlffaront  part,  of  tho  country.  Somo 
•ro  for  cowa  yialding  a  haavy  milk  flow,  othara  for  cowa  yialding  only  a 
modarato  amount.  Th»  ughaga  allotmant  may  bo  fad  to  a  cow  in  any 
auta  of  milk  lacUtion,  -t  tha  grain  may  ba  incraaaod  or  dacraaaad  in 
proportimt  as  tha  milk  yi^  it  larga  or  amaU. 

SOME  SAMPLE  DAIRY  RATIONS 


rara  mUmmt  ^®  poaada 

Cto»»r   fi5    15  pound. 

Owwndcori. ?  KSSj' 

Hot  Dmh  .Hw  •    .'■ »«  VOWA, 

^i"IUSr..:::::::::::::  S«: 

CottoM  mMi    : a  pound. 


^^ &■■::::-■::.:  .S« 

Wb««t    uran    . 6  pound. 

V 

Mlxfi   hay    _5  Pou""^* 

corn    .llag*    »«  Poun^' 

Dried  br«w«r.'  >     lu.   0  pound. 


Alfalfa  h«j    15  pound. 

Corn  .na«    »»  V«^'>«» 

Corn  meal    ?  pound. 

aiuun   me.l    1  pound 

13 

Corn  ]llag«  WJ  «»»»"*• 

MIim!  bay   '  pound. 

Ltnwcd    meal    2  pound. 

Bran     3  pound. 

Gluten   meal    1  pound 

16 

Corn  .ilase *^  pound. 

Wbeat   bran    *  pound. 

Gluten  meal   >  pound. 

Com  mMl  2  pound. 

LiUMed   meal    1  pound 

Corn  .llaae   *2  Po^n^* 

Timothy  hay   g  pound. 

Ground  oat.   5  P"""";* 

Oronnd  pea.   «  pound. 

IS 

Com  .llaac  or  ?oot. M  pound. 

Blue  graM  hay   1?  pound. 

Wheat  bran   S  5^52! 

OInUn  meal  «  pound. 


Corn  .llan f2 '*^"Sl 

Ttmothy^ay    »»  «*"55* 

Ground   com    «  pouad. 

CottonMcd  meal      3  pound. 

Gluten  meal   2  pound. 

Com   .llase    M  poonda 

Corn  .toT.r   «  pound. 

Wheat  bran    *  pound. 

Dried  brewer.'  araln.   4  pound. 

Corn  .toTer    .5  P™"^* 

Corn   .llage    »•  pound. 

Wheat  bran    *  pound. 

Dried  brewer.'   grain*   ....  8  pound. 

Cottonwed   meal    2  pound. 

8 

CrImMin  cloTer  hay   10  pound. 

Cowpea    bay     »6  pound. 

Corn  and  cob  meal   •  pound. 

10 

Cora  .torer   ^7  pounda 

Corn   .Ibiae    *«>  pound. 

Wheat  bran    4  pound* 

Gluten  meal    *  pound* 

CottouMed   meal    2  poanda 

12 

Fodder  com   20  pound* 


Ground   oat* 
Wheat    bran    . 
LInMed   meal 


14 


pound, 
pound, 
pound. 


Corn   .toTer    5  P*""** 

Mixed   bay    J  pound. 

LlDMed  meal  2  pound. 

Com  meal  »  P»""4» 

Bran    «  pound. 

Corn   rtorer   l"  pound. 


Wbeat  bran 
Gluten   meal 
Corn  meal    . . 
LlnKcd  meal 


18 


pound, 
pound, 
pound 
pound. 


Cora  .llage  or  root* 26  pound* 

Gluten   8  pound* 

Brewer.'   gralnit    8  pound. 

Malt  .prout*    2  pound* 

20 

Cora   *llaga    85  pound* 

Alfalfa  hay    10  pound* 

CottoB**«d  meal  4.5  peand* 

Oata    4.B  pound* 

Barley    <■>  pound* 


20 


Katlont)  for  Dairy  ('<>wm 


Corn  stover   1'-  pi'umJ!* 

Chopped    win  at     'i  poiii"  » 

LlnswU   meal    •'•   ponuda 

Corn    stover    " ir.  pouncls 

Alfalfa    luiy    1"  I"'"'"  « 

Groinid   si>v   Ih'Uiis    -    iMmnils 

Corn   1111(1   <-i)li   meal    '■'<   pounds 

Linseed    miul     1    pound 

Clover  Imv    <«   pounds 

Corn    KloMr     1"   pounds 

Ground  outs   H'  pounds 

Corn  meal    :;  pounds 

Timothy    hay    1  -   poumls 

Kye    meal    -^  pounds 

Cottonseid    meal     ■'!   pounds 

Dried   beet   jiulp    4    pounds 

(iluten     -   pounds 

Corn    sllase     .".o   pounds 

Alf..lfn  hay   1"  poun<  s 

Clover    hay       1"   pounds 

Wheat    liran     -   pounds 

Corn    meal     -  pounds 

;!1 

<-|over  hay    «  pounds 

Timothy    hay    7  pounds 

Corn   and  cob  nieiil    1-   iioiinds 

Wheat    hran    x   pounds 

Linseed     meal      -   pounds 

■M 

Common  hay    -"  pounds 

Whi'at    hran    -   pouni  s 

Cottonseed  meal    -   pounds 

Iloinlny    meal    -   pounds 

:!.-) 

Coin   sllane    4i>   pounds 

(-lover    hay    =*  pounds 

Tlmothv    hay     -J   pounds 

Corn  and  coli  meal    H  pounds 

Dried  brewi'rs'    grains    1-   pounds 

:(7 

Corn    fodder    -■'•   pounds 

Wheat  hiaii    •'•  pounds 

Corn    meal    •'>   pounds 

Cottonseed    meal     -^  pounds 

Linseed   meal    -  poundM 

nn 

Corn    slInKe     :io  pounds 

Sorghum    1-   pounds 

Corn    meal    1    pound 

♦  •ottonseed    meal    .'t  pounds 

Cotton   seid    -   pounds 

41 

Corn   sllace  or  roots    "."    pounds 

Clover   hay    K'  pounds 

Timothy    hay    •">  pounds 

Wheat    middlings    s  (xuinds 

LInse.'d    meal    -   pounds 

43 

Corn   Rllago   ■\'>  pounds 

Sheaf  onts    ".  pounds 

Corn    fodder    •'>  pounds 

Cottonseed   meal    :i  pounds 

I,lnseed    meal    -   pounds 

Wheat    hran     3  pounds 

Dairy  feed     ■'•  pnunds 


Corn   Hllane    -'to  pounds 

Cottonseed    iin'al    .'t   pounds 

Linseed    nual    ;i  pounds 

Wheat  hran   -  puuudg 

Corn   stover    .". I'l  pounds 

Clover    hay    1"  pounds 

(iround  soy  lieans    •'!  pounds 

Corn  and  coli  mnil   ;t   pounds 

Linseed    nual    :;  pounds 

Clover   hay    •>  pounds 

<  drn    stover    1">  |)ounds 

Wheat    hran    lo  pounds 

Corn    meal    -  pounds 

o.S 

Timothy    hay     li;   pounds 

Itarley    meal     4    pounds 

mild    1 t    pull)    •"«  pounds 

<;iiiten    meal    4  pounds 

Linseed    nual     ;;  pounds 

:t(i 

Corn   slhiKe    .'i.'.  pounds 

liny     Ill  pounds 

Wheat    bran    ■'!  pounds 

Corn  and  colt  meal    •'!   pounds 

Cottonseed    meal    -   pounds 

Gluten    meal    J   pounds 

Corn  silage  or  roots   :;.">  pounds 

Ciirii   m.al    »*  pounds 

Wheat   bran    '^  pounds 

oats     4   pounds 

Linseed    meal    ^  p„„,njg 

^•* 

Timothy  hay    1'^  pounds 

Wheat    bran    1   pound 

Mhldllngs    1    pound 

Corn    m.al     -   pounds 

Cottonseed    meal     :'•   pounds 

:!l! 

Corn    silage    :i(i  pounds 

Codder   eorn    «  pounds 

Corn    meal    :'   poiinils 

Wheat   bran    ■'!  pounds 

Cottoiisi-ed    meal    -   pcuinds 

ns 

Corn    fodd.  r    1"  pounds 

Mixed    hav     «   pounds 

Wheal    l.iiiii    :*  pounds 

Corn    uus'il    -'  pounds 

Cottonseed    meal    -  pounds 

Gluten    nual     ;i  pounds 

40 

Corn  sllai;e    4.'.  pounds 

Corn  and  cob  meal    -  pounds 

('■round    oats    :t  pounds 

Itarlev   meal    H  pounds 

Oat    hay    •'>  ponnde 

^- 

(tat  and  pea  hay   12  pounds 

Clover    hav    1-  pounds 

Wheat    middlings    4   pounds 

Dairy    feeil    4   po'nds 

44 

Corn   sllago    40  pounds 

Clover  hav  or  alfalfa   hay..  7   pounds 

Straw     .  .' -^  p.mnds 

Itarley    meal    -  pounds 

I'ea    meal    L'  pounds 

Wheat    bran    S  pounds 

1  talrv    feed 3  pounds 


LEGUMES  FOR  THE  DAIRY 

By  Prof.  C.  W.  BURKETT 
Editor  of  American  Agricidturiat 


PROF.    C.    W.    BURKETT 


THE  basis  of  the  profitable  dairy  ration  is 
undoubtedly  hay  and  silage.  To  get  the 
best  returns  from  these  and  the  greatest 
efliciency  from  the  cow,  grain  feeds  rich  in  pro- 
tein must  be  supplied  in  addition.  The  cow 
.T.usi  have  a  reasonable  amount  of  protein  in 
her  ration  if  she  is  to  do  her  full  duty  at  the 
milk  pail.  Naturally,  the  less  protein  there  is  in 
the  roughage  feed  the  more  that  will  need  to  be 
supplied  in  the  grains.  That  means  ordinarily 
that  more  grain  will  need  to  be  fed.  By  lessen- 
ing the  quantity  of  grain  fed,  the  greater  will 
be  the  net  profit;  but  the  only  way  known  of 
lessening  the  quantity  of  purchased  grain  is 
through  the  feeding  of  home  grown  roughage 
materials  that  are  heavy  carriers  of  protein. 

Fortunately  we  have  a  class  of  farm  crops  that  are  relatively  high 
in  protein.  These  must  be  sought  in  the  future  to  the  fullest  extent  if 
the  greatest  profit  is  to  be  had  from  the  production  of  milk,  butter  and 
cheese.  I  refer  to  the  legume  crops.  The  list  includes  alfalfa,  the  clovers, 
cowpeas,  soy  beans,  the  vetches  and  Canadian  field  peas,  .\lfalfa  is  only 
mentioned  here  since  it  has  been  treated  elsewhere. 

THE  CLOVERS  ST.AN1).\R1)  EVERYWHERE 

In  the  clover  class  we  have  the  common  red  clover,  white  clover, 
crimson  clover  or  scarlet  clover,  Alsike  clover,  mammoth  clover  and  Japan 
clover.  In  a  general  way  Japan  clover  is  limited  to  the  southern  section 
of  the  country.  It  is  subject  to  injury  from  frost  and  is  therefore  a 
summer  crop  only.  As  a  southern  pasture  grass  it  is  unsurpassed.  It 
grows  on  the  poorest  and  barest  red  clay  knobs,  and  on  exhausted, 
gravelly  or  worn-out  sands,  and  at  the  same  time  produces  fair  grazing. 
It  spreads  rapidly  and  crowds  out  the  common  and  worthless  plants  of 
the  neighborhood.  It  is  an  annual  and  dies  do\\Ti  each  year,  leaving  its 
stems,  leaves  and  roots  to  decay  and  enrich  the  soil.  The  seed  produced 
remains  on  the  soil  ready  for  the  following  year.  In  starting  the  crop, 
scatter  the  seed  broadcast  and  harrow  lightly. 

Crimson  Clover. — This  annual  is  most  at  home  in  the  South  and  along 
the  Atlantic  seaboard.  It  grows  successfully  as  far  north  as  New  Jersey 
and  Long  Island.  It  is  sown  in  late  summer  or  early  fall  and  reaches 
maturity  in  the  spring  time  of  the  following  year.  In  the  rotation  system 
crimson  clover  should  be  grown  as  the  catch  crop.    On  preparing  the  soil 


Legumes  for  the  Dairy 


22 

the  aim  should  be  to  secure  a  fine,  compact  and  moist  seed-bed.  If  the 
Plowing  be  done  just  previous  to  seeding,  the  harrow  and  roller  should 
EeTredy  used  so  is  to  secure  a  compact  bed.  From  5  to  10  pounds  of  seed 
should  be  sowed  to  the  acre. 

Red  Clover.-The  seed  may  be  sown  broadcast  by  hand  "^  bV J^^^"^ 
of  a  hand  seeder  or  with  an  attachment  to  the  grain  dnll.  Fj°m  o  to 
10  pounds  of  seed  are  usually  sown  to  the  acre,  the  latter  quanUy  bemg 
preferable.  Clover  may  be  included  in  any  and  all  f  ^^^  f ^'l'"^;  ..^^ 
fhe  second  year  the  clover  disappears  and  then  timothy,  red  top  or  other 
grasses  included  in  the  mixture  are  ready  to  start  at  then-  best  Its  ab.hty 
fo  grow  in  almost  any  place  makes  it  a  universal  A"^-"^-"  aoP^  ^^^^^^ 
be  adjusted  to  almost  any  system  of  crop  rotation,  and  for  this  reason  it 
shouti  b  more  commonly  grown  than  it  is.  The  dairy  f-- that  neglects 
clover  suffers  a  great  loss,  not  only  in  the  admirable  -eds  for  the  dairy 
stock,  but  through  the  fertility  that  might  be  provided  to  the  land  when 
silage  and  other  pasture  crops  are  grown. 

Alsike   Clover.-This    plant  compared   with   common    red   clover   is 

characterized  by  a  pinkish  rather  than        luish  red  tinge  of  its  blossoins^ 

Its  roots  are  smaller.    It  produces  less  .      '"'"^  ^^^f '^  ^5,^^       ZS 

and  also  matures  later  than  the  common  red  varieties.   It  has  a  perennial 

rather  than  a  biennial  habit  of  growth.     It  feeds  somewhat  near    o  the 

surface  and  therefore  does  not  possess  the  drouth-resistmg  qualities  of 

the  stronger  varieties  of  clover.    Its  range  of  distribution  is  more  limited 

han  the  common  red  variety  and  it  is  better  known  in  the  northern  states 

than  in  the  southern  states.     It  is  especially  fitted     o  clay  soils,  clay 

oams  and  bottom  lands.   If  moisture  is  present  it  will  do  wel   on  any  soil. 

From  thL  to  five  pounds  of  seed  are  used  to  the  acre.    It  is  frequently 


CRIMSON  CLOVER  A  SOIL,  BUILDER  OF  THE  FIRST  ORDER 


Legumes  for  the  Dairj' 


23 


sown  alone,  but  is  most  generally  used  in  combination  with  other  grasses. 
Acid  soils  do  not  affect  it  as  they  do  the  common  red  variety. 

Mammoth  Clover. — This  strong,  vigorous  legume  resembles  the 
common  variety  in  form  and  leaves  and  general  habit  of  growth.  The  stems 
and  heads  are  larger,  it  attains  a  greater  height,  matures  later  in 
the  season  and  its  roots  are  large  and  penetrate  the  soil  to  a  great  depth. 
It  occupies  the  same  place  in  the  rotation  and  calls  for  the  same  methods 
of  seeding  and  preparation  as  that  given  the  common  red  variety.  When 
sown  alone  the  usual  amount  is  10  pounds  of  seed  to  the  acre,  but  when 
sown  in  combination  with  other  seeds  this  amount  is  proportionately 
reduced.  The  mammoth  variety  is  more  inclined  to  lodge  and  is  more 
difficult  to  harvest  and  to  cure  than  the  other  varieties.  It  yields  a  little 
heavier  to  the  acre.  The  hay  is  coarser  and  is  not  so  popular  in  dairy 
stables  nor  so  much  relished  by  animals.  It  is  especially  prized  as  a 
green  manure. 

White  Clover. — This  little  perennial  is  pretty  well  established  all 
over  the  country.  It  is  best  adapted  to  rather  moist  soils  and  restricted 
to  lawns  and  permanent  pastures;  and  always  in  combination  with  other 
crops.  Its  yield  is  small,  but  because  of  its  perennial  character  and  its 
creeping  habit  and  its  tendency  to  occupy  all  the  waste  spaces  left  vacant 
by  other  plants  it  deserves  recognition  in  all  permanent  pastures  used 
for  dairy  cattle. 

COWPEAS,  THE  CLOVER  OF  THE  SOUTH 

What  clover  is  to  the  North,  the  pea  is  to  the  Soutn.   On  poor  sandy 

land,  with  a  few  hundred  pounds  of  fertilizer  a  crop  of  cowpeas  can  be 

grown  that  will  simply  astonish  the  visitor  unused  to  them.    Not  only  an 

abundance  of  choice  grain  can  be  made  from  them,  but  the  hay  one  acre 

will  yield  will  three  times  pay  the  cost  of  the  crop.   The  hay,  if  properly 

cured,  is  rich  is:  nutrition.    All  classes  of  farm  animals  relish  it  and  will 

gain  in  weight  even  though  given  no  additional  feed.    The  cowpea  is  not 

restricted  to  the  South  and  does  equally  well  in  the  North.  The  difference 

n  the  crop  system  has  favored  its  culture  in  the  southern  states  and  the 

popularity  of  clover  in  the  North  has  been  against  it.      As  a  nitrogen 

gatherer,  a  humus  maker  and  consumer  of  rough  plant  food,  the  cowpea 

is  unexcelled.     It  is  unequalled  by  any  other  plant  unless  it  be  alfalfa. 

The  cowpea  responds  to  good  tillage.   A  well-fined,  loose  seed-bed  is 

the  ideal  one.    Never  plant  until  the  ground  is  warm.     Sow  broadcast  or 

with  grain  drill  at  the  rate  of  one  to  two  bushels  to  the  acre.    If  planted 

in  drills  make  rows  about  24  to  30  inches  apart.    Cultivate  a  few  times. 

This  not  only  hastens  the  growth,  but  increases  the  yield  considerably. 

The  crop  is  cured  for  hay  in  a  manner  very  similar  to  the  curing  of 

clover  or  alfalfa. 

A  SPLENDID  ORIENTAL  LEGUME 
Soy  beans,  like  the  cowpea,  want  warm  weather.     Their  uses  are 
somewhat  similar  to  those  of  the  cowpea.     They  grow  well  in  the  com 


24 


Legumes  for  tlio  Dulry 


field  and  when  put  into  the  silo  with  corn  make  admirable  silage.  They 
grow  in  a  wide  range  of  soils  and  may  be  planted  in  rows  or  broadcasted. 
When  wanted  mainly  for  grain  the  seed  is  put  in  rows  about  24  inches 
apart  for  the  small  varieties  and  36  inches  for  the  large  varieties.  Once 
started  they  grow  rapidly.  If  grown  for  grain  this  may  be  ground  and 
fed  in  the  regular  grain  mixture,  and  if  made  into  hay,  fed  as  cowpea  or 
clover.  The  high  value  of  the  seed  acts  against  the  use  of  soy  beans  as 
a  grain  food. 

THE  TARES  OF  THE  CEREALS 

The  vetches  are  called  the  tares  of  the  cereals  but  are  relished  by 
live  stock  of  all  kinds.  They  are  excellent  for  milk  production  and  their 
fattening  properties  are  of  a  high  order.  They  have  a  special  adapta- 
tion for  being  grown  along  with  other  grains  to  provide  soiling  food  or 
hay.  They  may  be  used  with  oats  or  wheat  and  when  so  grown  the  com- 
bination makes  an  admirable  hay  mixture,  especially  in  those  regions 
where  clover,  alfalfa  or  other  hays  are  not  generally  grown.  The  vetches 
flourish  best  in  moist,  clay  loam  soils  Tree  working  texture.  The  spring 
vetch  should  be  sown  for  forage  as  soon  as  the  ground  is  dry  enough  to 
be  worked  without  injury.  The  winter  vetch  ought  to  be  sown  long  before 
winter  to  enable  it  to  become  firmly  established  that  it  may  the  better 
withstand  the  rigors  of  winter.  The  seeding  may  be  broadcasted  but  it 
is  better  sown  with  a  grain  drill  if  sown  alone  or  along  with  other  seeds. 
It  should  be  buried  about  as  deeply  as  the  cereal  grains.  The  hay  of  the 
common  vetch  is  about  as  nutritious  as  common  clover  and  is  relished 
even  more.  On  account  of  the  high  value  of  seed  it  is  never  fed  to  live 
stock,  although  it  is  excellent  food. 

A  MIXTURE  FOR  SOILING  OR  HAY 

Oats  and  Canadian  field  peas  seeded  together  make  an  admirable 
soiling  mixture,  or  hay.  The  peas  use  the  oats  for  support  and  when  cut 
in  the  green  state  both  are  at  their  best.  The  chief  value  of  the  Canadian 
pea  is  for  forage.  They  like  a  porous  moist  clay  loam.  About  two 
bushels  of  oats  and  one  bushel  of  peas  are  used  to  the  acre.  They  may 
be  mixed  before  seeding  and  sown  broadcast  or  with  a  drill.  The  peas  do 
better  if  deeply  covered.  Some  growers  first  disk  in  the  peas  to  a  depth 
of  thJ-ca  or  four  inches  and  then  seed  the  oats  "ly  hand  or  a  grain  drill. 
When  grown  as  a  dual  crop  the  harvesting  is  done  about  the  time  the 
oats  are  in  milk  stage.  As  a  hay  it  is  both  appetizing  and  nutritious, 
and  as  a  food  for  dairy  cows  is  unsurpassed.  In  many  dairy  sections  the 
custom  prevails  of  seeding  each  spring  a  small  acreage  to  oats  and  peas 
to  get  an  early  soiling  crop.  When  the  crop  reaches  a  height  of  a  couple 
feet  daily  cuttings  are  made  and  these  are  given  to  the  cows  as  green 
forage.  If  the  clover  or  alfalfa  crops  are  available,  or  th"  oasture  is 
ready  before  all  the  oats  and  peas  are  used  up,  it  is  custo*-  o  cut  the 

remaining  part  for  hay. 


■I 


ALFALFA  THE  WONDERFUL 


By  Hon.  F.  D.  COBURN 
Former  Secretary  Katisax  Department  of  Agririillure 


M 


HON.   F.   D.   COBURN 


"GST  of  the  supposed  drawbacks  of 
alfalfa  growing  are  in  a  large  measure 
imaginary.  This  is  in  spite  of  the 
lack  of  lime  in  some  soils,  or  excessive  rains 
in  haying  time;  in  spite  of  severe  winter  tem- 
perature in  the  North  and  unpromising  soil 
conditions  somewhere  else,  and  in  the  face  of 
Grandpa's  justifiably  high  opinion  of  clover. 
Yet,  no  inference  should  be  drawn  from  such 
a  statement  that  alfalfa  flourishes  or  survi/es 
alike  in  all  places. 

The  Wisconsin  Experiment  Station  says  an 
acre  of  alfalfa  will  yield  three  times  as  much 
protein  as  an  acre  of  clover,  nine  times  as  much 
as   an   acre  of  +imothy,   and   twelve   times   as 
much  as  an  acre  of  broom  grass.     A  recei  nent  at  the  Illinois 

station  showed  that  for  dairy  cows  a  ration  coi  ining  10  pounds  of 
alfalfa  produced  17',;  more  milk  than  the  same  ration  with  timothy  used 
in  lieu  of  alfalfa.  Also  that  "alfalfa  was  worth  $10.86  more  a  ton  than 
timothy,  and  when  timothy  is  worth  $10  a  ton  an  acre  of  alfalfa  is  worth 
$68.44  more  than  an  acre  of  timothy  under  the  conditions  which  existed 
in  this  experiment  and  when  milk  is  sold  at  $1.30  a  100  pounds." 

While  unequalled  as  a  hay  or  forage  for  all  classes  of  farm  animals, 
including  fowls,  to  no  farmer  is  alfalfa  more  essential  than  to  the  dairy- 
man. Wheat  bran,  so  long  his  reliance  as  the  one  best  adjunct  to  other 
feeds  in  milk-making,  has,  on  account  of  its  high  price,  and  poor  quality 
due  to  modern  methods  of  milling,  made  some  less  expensive  substitute  a 
necessity,  and  such  a  substitute  is  aflforded  by  alfalfa,  which  as  hay  or 
ensilage,  more  nearly  approaches  bran  than  any  other  feed  available. 

Corn  silage  and  alfalfa  make  in  themselves  practically  a  complete 
balanced  ration  for  dairy  cows.  Alfalfa  hay  fed  to  animals  has  much  the 
same  laxative  effect  on  them  as  June  pasture.  A  dairyman  at  Elgin,  111., 
having  50  cows  says  that  every  month's  feeding  of  alfalfa  in  winter 
gives  him  a  month  of  practically  pasture  conditions.  "The  cows  show 
the  pasture-eflfect  in  the  glossy  condition  of  their  hair  and  in  the  yield 
of  milk,  and  have  never  before  looked  quite  so  well." 

Remarkable  plant  that  it  is,  yielding  under  widely  varying  con- 
ditions well-nigh  incredible  growths  of  incomparable  forage,  some  brains 
are  requisite  to  success  in  it.i  growth.  To  say  that  "any  fool  can  grow 
alfalfa"  is  quite  misleading,  but  with  fair  treatment  under  fairly  favor- 


26 


Alfalfa  the  Wonderful 


able  conditions  it  is  bringing  good  fortune  to  thousands  of  those  growers 
who  know  it  beat  and  use  a  fair  intelligence  in  their  dealings  with  it. 
Among  its  fundamental  requirements  is  a  fairly  fertile  soil,  always-- 
which  it  improves  rather  than  depletes— free  from  weed  seeds,  in  good 
tilth,  with  a  surface  painstakingly  prepared.  Alfalfa  roots  go  down 
where  those  of  no  other  plants  go,  and  reaching  the  moisture,  the 
mineral  and  other  elements  in  the  subsoils,  bring  them  to  the  surface. 
As  a  fertilizer  alfalfa  roots  work  most  astonishing  changes  in  the 
soil  They  push  their  downward  way  in  every  direction,  honeycombing 
the" land  with  their  growth;  in  the  eventual  process  «/ ^^^^''^  fr.^: 
them  are  all  the  time  dying,  and  plowing  up  an  alfalfa  field  one  finds  the 
subsoil  filled  with  their  decaying  matter,  leaving  humus  below  where  any 
other  agencies  have  put  it.  It  is  there  tor  future  use  and  the  soil  is 
filled  with  perforations  through  which  the  rains  percolate,  carrying  with 
them  other  fertilization  from  the  surface. 

Alfalfa  is  not  primarily  a  pasture  crop;  cattle,  sheep  and  ruminants 

-animals  that  chew  the  cud-grazing  on  it  will  almost  invariably  bloat, 

and  probably  die,  if  they  do  not  have  prompt  attention.    Horses,  hogs 

and  animals  that  do  not  chew  the  cud.  can  graze  on  it  without  dange.. 

Further,  it  is  almost  too  valuable  for  pasture;  that  is,  it  can  be  utilized 

to  greater  profit  in  other  ways.     One  of  these  is  to  mow  and  feed  it  un- 

cured.    If  so  used,  slightly  wilted,  nothing  bloats  from  eating  it.    Cured 

as  hay,  it  does  no  harm  to  anything  that  eats  it.    0"«  <^^"  »^^7,  ^ /'^^J 

of  land  in  alfalfa  and  keep  cutting  it  from  one  side  to  the  othei.  and 

maintain  it  fresh  all  the  time;  when  he  gets  through  from  one  side  of  the 

field,  the  other  side  is  ready  to  cut  again,  and  it  can  be  profitably  used 

with  very  excellent  results  in  that  way.     Properly, 

a  man   should  probably  have  part  of  his  farm  m 

alfalfa  while  he  is  raising  other  crops  on  the  other 

part,  and  after  a  field  has  been  in  alfalfa  for  four 

or  five  years,  he  should  plow  it  up,  plant  those  other 

crops  on  the  alfalfa  ground,  sow  the  rest  of  the  land 

in  alfalfa,  and  follow  that  sort  of  rotation. 

Wherever  fall  seeding  is  found  to  do  well  it  is 
generally   conceded   preferable.     This   means   in    a 
general  way  sowing,  say  in  August  or  September 
And  with  all  conditions  favoring,  the  first  half  of 
the  month,  oc  eariier,  is  best.     Whatever  the  time 
selected  the  largest  measure  of  success  comes  to  the 
farmer  who  has  made  proper  preparations.   Fall  sow- 
ing has  a  number  of  advantages  peculiariy  its  own. 
First,  no  time  is  lost  in  the  producing  record,  for 
sowing  then  two  or  three  cuttings  will  be  had  the 
following  season,  while  with  spring  sowing  it  is  often 
a  struggle  for  existence  in  the  first  year,  owing  to 
weeds  and  the  dry  weather  while  the  plants  have  as 
yet  but  a  feeble  root  hold.    That  fall-sown  continues 


ALFALFA,  SHOWING 
ROOTS 


Alfalfa  tlie  W<)nderful 


27 


its  growth  promptly  in  the  spring  and  naturally  stands  a  good  chance  to 
smother  the  weeds,  the  great  foes  to  establishing  alfalfa;  the  frequent 
mowings  also  help  in  their  extermination.  Another  feature  is  that  the 
small,  delicate  alfalfa  plant,  and  there  are  few  more  delicate  at  first,  in 
its  earlier  stages  obtains  its  nourishment  from  the  surface  soil,  and  hence 
the  cleaner  the  ground  the  more  plant-food  there  is  available  to  the  al- 
falfa, and  the  thriftier  the  growth.  Incidentally,  it  is  largely  for  this 
reason,  too,  that  alfalfa  should  not  be  sown  with  a  nurse  crop. 

The  quantity  of  seed  to  sow  per  acre  is  much  in  dispute.  Twenty 
pounds  is  the  maximum,  which  is  advised  on  the  theory  that  it  is  better 
to  sow  too  much  rather  than  too  little,  and  especially  considering  the 
chances  there  are  that  from  one  cau.se  or  another  so  many  of  the  seeds  or 
plants  may  prove  failures.  As  a  matter  of  fact,  however,  if  each  seed  in 
twenty  pounds  grew  on  a  single  acre,  that  acre  would  have  ten  times  as 
many  plants  as  could  thrive  or  survive. 

Quality  in  seed  should  be  carefully  looked  after,  and  the  percentage 
of  germinability  and  purity  ascertained  before  buying.  If  the  farmer 
does  not  have  faith  in  his  own  ability  to  pronerly  make  these  tests  e 
may  have  them  made  without  charge  by  sending  samples  to  his  st  '. 
experiment  station.  The  average  seed  on  the  markets  is  likely  to  ue 
found  wHh  heavy  admixtures  of  trash  and  the  seeds  of  many  noxious 
weeds  as  well  as  those  of  other  plants  The  best  seed  has  a  bright  golden 
or  egg-yellow  color,  with  a  glossy  appearance,  and  90';   should  grow. 

Sowing  may  be  done  by  broadcasting  and  the  seed  covered  by  har- 
rowing, or  with  grain  drills;  an  inch  of  fine,  firmed  soil  is  the  ideal 
depth  and  covering  Many  prefer  planting  with  a  drill  having  a  press- 
wheel  attachment,  as  with  this  the  depth  can  be  regulated.     Some  are 


A  SEASON'S  FOURTH  CUTTING  OF  ALFALFA  NEAR  TOPEKA,  KANSAS 


partial  to  running  the  drill  across  the  land  in  one  direction,  sowing  half 
the  seed,  and  cross-drilling  with  the  other  half,  thus  avoiding  "skips"  in 
the  Btand.  It  is  probably  advisable  to  use  either  the  portable  seeder  or 
the  drill,  for  with  the  former  a  more  even  distribution  can  be  had  than  if 
the  sowing  is  done  by  hand,  the  seeder  to  be  followed  by  thorough  har- 
rowing, while  sowing  wiih  a  drill  n'akes  it  certain  that  the  seeds  are  in 
instead  of  on  top  of  the  ground.  Of  late  a  grain  drill  adjustable  to 
making  seed  rows  three  instead  of  six  or  eight  inches  apart  is  finding 
considerable  favor.    When  it  is  used  cross-drilling  is  not  necessary. 

For  success  alfalfa  must  have  in  its  soil  certain  bacteria  that  are 
common  to  few  other  plants,  but  sweet  clover  is  one  of  those  having  the 
same  inoculation.  When  alfalfa  is  planted  in  a  field  where  none  has 
grown  before,  it  is  wise  to  introduce  some  of  the  right  bacteria.  The 
process  is  simple.  Soil  from  ground  on  which  alfalfa  or  sweet  clover  is 
growing  luxuriantly  and  where  the  nodules  in  which  they  multiply  show 
that  it  contains  the  desired  bacteria,  is  scattered  broadcast,  at  the  rate 
of  200  to  r.0()  pounds  or  more  per  acre,  and  harrowed  in,  just  before  o- 
after  sowing  seed.  If  the  soil  is  sour  500  to  1000  pounds  of  'ime  per 
acre  is  a  corrective,  and  a  liberal  coating  of  manure  once  in  two  or 
three  years  is  a  wonderful  tonic  to  its  growth. 

Alfalfa  should  be  mown  for  hay  when  it  begins  to  bloom,  or  when 
the  new  shoots  at  tbf  root-croNvns  are  well  started.  Harvested  thus  early 
a  higher  feeding  value  is  obtained,  and  by  promptly  taking  off  the  crop 
there  is  no  check  to  the  subsequent  growth.  If  let  stand  until  in  full 
bloom,  the  oncoming  "shoots"  are  in  danger  of  being  mowed  off,  thereby 
arresting  their  progress  and  delaying  their  maturity.  Th.s  may  mean 
one  less  cutting  in  the  st-ason.  Also,  there  is  greater  loss  of  leaves  when 
the  plants  are  left  too  long  uncut. 

It  is  better  to  mow  alfalfa  after  the  dew  is  off,  and  it  is  always  im- 
portant to  rake  before  the  leaves  become  dry  and  crumbly.  It  is  through 
the  leaves  that  the  sap  in  the  plant  is  evaporated  in  curing;  if  they  are 
too  quicklv  dried  by  the  hot  sun  this  evaporation  is  made  impossible, 
and  a  pooV  grade  of  hay  will  be  had.  Forking  up  the  windrows  into 
rather  high,  narrow  cocks,  possibly  the  same  day  as  cut,  is  found  ex- 
cellent. Cocked  like  this,  moderate  rain  the  following  night  would  do  it 
little,  if  any,  harm,  as  the  partly  cured  hay  will  turn  water  quite  well. 
With  good  weather  the  next  day  the  cocks  can  be  opened  after  the  dew 
is  off,  possibly  turned  over,  and  in  the  afternoon  may  be  fit  for  stacking. 
Good  practice  is  to  stack  as  soon  as  it  is  ready.  A  simple  test  as 
to  fitness  is  to  tightly  twist  a  wisp  of  the  moist  hay,  and  if  no  juice 
exudes  it  is  ready,  otherwise  it  should  be  further  cured.  After  a  bam 
the  next  best  place  for  storing  is  in  a  purposely  constructed  shed.  But  by 
far  the  most  of  the  hay  in  the  prominent  hay-producing  states  is  stacked 
out-of-doors.  Hence  the  kind  of  stack  is  important.  Not  infrequently 
as  much  as  one-fifth  or  one-fourth  is  spoiled  because  of  carelessness  in 
this  rr-ard.  One  of  the  farmer's  best  investments  is  the  hay  barn,  and 
its  prt        ence  in  thrifty  communities  is  testimony  to  its  worth. 


mfmm^^^m 


f"Pf"«"^iWWPi"ii"i 


THE  SILO  AND  SILAGE 

By  CHAHLES  S.  PLUMB 

Profenaor  of  Animal  Himhandry,  Ohio  State  Univerinty 


PROK.  CHAS.  S.  PLUMB 


I  AM  (Toing  to  assume  that  you  are  a 
fanner,  and  are  thinking  about  building 
a  silo  to  preserve  green  food  for  your 
stock.  You  have  heard  more  or  less  about 
silos  and  silage,  but  are  in  some  doubt  as  to 
what  to  do. 

The  introduction  of  the  silo  to  America  oc- 
curred in  1876.  From  then  on  for  many  years 
it  was  the  source  of  much  argument  and 
n^^^w-  »^  I  favorable  and  unfavorable  discussion.  Gradu- 
|>^^^^^^^  ally  a  better  understanding  of  •silo  construction 
L  ^^^^^^^Bl  -ind  the  use  and  value  of  silage  was  estab- 
lished. Today  tens  of  thou.sands  of  silos  are 
in  constant  use.  They  are  no  longer  an  ex- 
perimental proposition.  Instead,  they  are  well 
established  features  associated  with  that  class  of  live  stock,  and  especially 
dairy  farming,  that  requires  careful  study  and  close  attention  to  all 
details  to  make  a  satisfactory  profit. 

The  main  feature  in  building  a  silo  is  to  keep  the  silage  as  slightly 
exposed  to  outside  air  as  possible.  For  that  reason  a  place  that  has  a 
tight  bottom  and  sides,  is  rega'ded  as  necessary.  In  recent  years,  silos 
made  of  staves,  held  together  by  adjustable  iron  hoops,  have  been  most 
popular.  These  stave  silos  are  mimufactured  and  sold  by  men  in  different 
parts  of  the  country,  who  make  a  specialty  of  manufacturing  them.  The 
farmer  need  have  no  difficulty  in  setting  them  up.  Concrete  is  also  being 
considerably  used  now.  and  is  meeting  with  some  favor. 

1  capacity  of  the  silo  is  a  matter  of  importance.  Unless  one  is 
keeping  at  least  ton  cows  the  cost  of  the  silo  is  usually  not  justified.  A 
round  silo,  28  feet  high,  will  hold  the  silage  for  about  a  dozen  cows 
during  the  usual  feeding  season.  A  good  standard  size  ranges  from 
14  to  16  feet  in  diameter  and  30  to  ^2  feet  high.  Under  ordinary  con- 
ditions cows  eat  from  30  to  40  pounds  of  silage  a  day,  according  to  their 
size  and  condition  of  lactation.  You  can  easily  estimate  how  much 
capacity  is  needed,  on  the  basis  of  this  amount  to  be  fed  per  head.  If 
one  has  30  cows  to  feed,  then  about  1,0.')0  pounds  a  day  would  be  required, 
and  for  a  feeding  season  of  seven  months  or  210  days,  220,500  pounds  or 
110  tons.  A  round  silo  30  feet  deep  and  16  feet  in  diameter  inside,  holds 
about  120  tons.  The  capacity  of  the  silo  should  enable  one  to  feed  from 
the  surface  daily  to  a  depth  sufficient  to  prevent  moulding.  This  is 
usually  placed  at  around  iy2  to  2  inches.  In  recent  years  some  silo 
owners  on  high  priced  lands,  and  not  pasturing,  feed  silage  every  month, 


^   \ 


riMbiiiiMflaawaiii 


30 


The  Hllo  und  HlluKe 


bcKinninK  to  feed  Just  a«  soon  an  the  silo  is  filled,  and  keeping  it  up  until 
next  fillinK.  Other*'  fe''d  the  entire  year  exceptinu  during  the  tlush  of 
pasture  in  May  and  June. 

CROPS  FOR  THK  SILO 
Indian  corn  is  by  far  the  most  satisfactory,  and  is  the  one  in  uni- 
versal use  in  America.  Many  persons  depend  on  the  corn  for  the  silo,  by 
simply  drawing  on  what  they  need  from  the  regular  cornfield  such  as 
is  a  comrr  n  feature  in  the  corn  belt.  In  New  England  and  some  of  the 
cooler  .siriiotis,  corn  is  usually  specially  grown  for  the  silo,  some  heavy 
yielding  variety  being  planted.  The  proper  time  to  cut  the  corn  is  when 
fie  kernel  is  in  the  glaze,  but  before  the  leaves  of  the  plants  dry  up.  In 
cent-al  Ohio,  we  usually  fill  our  silo  as  early  in  Sept- >  iber  as  possible 
after  the  crop  is  ready,  which  may  be  from  the  fifth  to  the  tenth  or  even 
later.  Sorghum  makes  good  silage,  and  'n  the  semi-arid  sections,  may 
replace  corn.  Silage  made  from  it,  however,  inclines  to  be  somewhat 
more  sour  or  acid  than  that  from  corn.  Clover  has  been  put  in  the  silo 
very  often,  but  there  is  much  uncertainty  in  its  keeping  without  con- 
siderable loss.  None  of  the  clovers,  including  alfalfa,  can  be  preserved 
as  satisfactorily  as  corn. 

THE  COST  OF  PRODUCING  SILAGE 
Naturally  this  will  depend  up  n  a  variety  of  conditions,  including 
value  of  land,  crop  used,  cost  of  g.owing,  yield  and  expen.se  of  filling. 
Quite  a  wide  range  of  figures  have  been  published,  ranging  from  7o 
cents  a  ton  up  for  corn  silage.  A  recent  newspaper  bulletin  from  the 
Nebraska  station,  by  Prof.  Pugsiey.  g  ves  the  following  on  this  point: 
"Prof.  Mumford  of  Illinois  states  that  corn  yielding  42  bushels  per  acre 
and  worth  35  cents  on  the  marktl,  will  give  silage  at  $2.75  a  ton.  In  my 
own  instance,  last  year  where  it  took  18  acres  to  fill  two  silo3  of  110  tons 
each,  and  with  an  estimate  of  the  corn  at  60  bushels  an  acre  at  3o  cents 
a  bushel,  and  with  the  labor  of  filling  extending  over  a  period  of  four 
days,  and  costing  $110.  and  allowing  the  stalks  to  be  worth  $1  an  acre  on 
the  market,  the  cost  of  the  silage  per  ton  was  $2.59."  Undoubtedly  the 
cost  ranges  in  many  cases  from  $2.00  to  $2.50  a  ton  for  filling  with  corn. 

SUGGESTIONS  ON  FILLING  THE  SILO 
Any  green  crop  may  be  used,  and  it  may  be  thrown  in  and  packed 
do%vn  ^vithout  cutting  if  desired.  However,  the  only  satisfactory  and 
economical  plan  is  to  cut  the  crop  and  pack  it  compactly  in  the  silo.  Corn 
is  usually  cut  in  about  half  inch  lengths  with  a  cutter,  or  is  shredded 
and  is  then  blown  into  the  silo,  or  is  transported  to  the  top  and  dropped 
in  from  a  carrier.  In  either  case  satisfactory  silage  should  be  made.  As 
^j.^.  ^,^,.p  i„  emptied  into  the  silo,  it  should  be  evenly  distributed  therein, 
so  as  to  settle  uniformly  in  filling.  Otherw  se  the  contents  will  not  pack 
evenly,  and  so  the  best  of  keeping  is  not  assured. 

A  good  way  to  do.  is  to  run  the  cut  corn  into  a  cloth  down-spout,  if 


The  Hllu  and  Hl\mgt> 


31 


one  may  to  term  it,  extending  from  the  unloading  point  of  blower  or 
carrier  to  the  height  of  a  person's  elbow  who  stands  in  the  silo.  One  may 
take  ordinary  sacks  arid  by  opening  up  the  bottoms,  and  then  sewing 
a  number  f  sacks  together,  end  to  end,  may  make  a  good  cloth  tul)e  with 
which  to  distribute  the  cut  corn  evenly  in  the  silo.  A*  the  silo  Hlls  up, 
the  lower  end  of  the  sacks  can  be  removed  or  rolled  up.  Even  u  good 
sized  boy  will  thus  keep  the  silage  well  spread  with  ease.  Then  he  should 
tread  it  down,  e.specially  about  the  sides,  for  close  packing  here  is  a 
valuable  aid  in  preservation. 

If  the  crop  is  inclined  to  be  dry  and  does  lot  pack  as  well  as  it  would 
otherwise,  thin  plenty  of  water  sprayed  over  the  silage  from  time  to 
time  during  filling,  will  be  a  help  in  preservation.  There  ia  no  Hpecial 
rule  as  to  rapidity  of  filling.  Some  persons  fill  as  quickly  as  possible, 
others  take  several  more  days  than  might  be  ncct-^sary.  One  must, 
however,  keep  in  mind  putting  the  crop  in,  in  proper  maturity  and  not 
over-ripe.  After  filling,  unless  one  is  to  begin  feeding  at  once,  it  is 
desirable  to  cover  the  top  of  the  silage  with  6  inches  or  more  of  straw,  to 
keep  out  the  air  and  so  cause  as  little  loss  of  feed  as  possible.  One 
usually  expects  some  loss  at  the  top  and  about  the  doors,  or  at  points 
of  exposure,  such  as  cracks. 

VALUE  OF  SILAGE  FOR  FOOD 

Many  experiments  have  been  conducted  by  American  experiment  sta- 
tions, comparing  the  relative  feeding  value  of  corn  silage  with  fodder 
corn  and  hay  in  particular.  Numerous  experiments  have  been  conducted, 
especially  with  dairv  cattle,  and  more  recently  with  beef  cattle,  in  which 
silage  is  shown  to  be  one  of  the  most  palatable  and  desirable  of  food- 
.stuffs.  There  is  generally  a  loss  of  around  15  per  cent  in  the  silage,  and 
more  toward  the  top  and  less  toward  the  bottom  of  the  silo.  In  milk 
production,  interesting  experiments  have  very  generally  shown  that  more 
milk  was  produced  from  100  pounds  of  dry  matter  in  silage  than  from 
100  pounds  of  dry  matter  in  fodder  corn.     Henry  states  that  at  the  VVis- 


\  l>v  i.iiviil  C'rt-iiiii  S«-|m 
rutor  In  iimmI  on  this  f;irni. 


ATTRACTIVE    AND    WELL    ARRANGED    BARNS    WITH     SILOS    IN    CONNECTION 


mm 


32 


Tlie  Hllo  unii  SIUk* 


coimin  utation,  "from  29,H00  pounds  of  gretin  fodder  were  ohtnined  2»,44() 
pound!)  of  HiluKi'.  which,  ft-d  with  1,0»«  poundM  of  huy  un<!  vJ.MHJ  puundH  of 
Kruin,  pro<luied  7,4i>«  pounds  of  milk,  contuininK  :il0.t  |H)undH  of  fut. 
From  2'.I,«IH)  pounds  of  greer.  finlder  were  obtuini*<J  7,'J:U)  pounds  of  tti'ld 
cured  fo<ldfr  corn,  which,  fed  with  l,r»«7  pounds  of  hay  nnd  '2,1  V-i  pound  t 
of  Ki"»»»ni  produced  7,1  ll»  pounds  of  miii<,  contuininjr  'MH.2  pounds  of  fut." 
As  a  generui  thin^,  one  ton  of  timothy  hay  and  three  loi'  of  corn  silaife 
have  about  the  same  fiedinK  value.  It  must  he  rememliercd,  however, 
that  an  acre  of  corn  will  produce  far  more  diifestihle  food  than  an 
acre  of  hay.  At  the  Pennsylvania  station,  n  (t'>o«'  average  corn  crop  has 
proiluccd  from  I'/i  to  2'/'  times  as  much  food  per  acre  us  a  Rood  hay  crop. 
Injury  to  milk  from  siilajce  fed  cows  in  the  past  ha.s  been  more  or 
less  u  subject  of  comment.  This  arKument  against  the  silo  is  no  longer 
worth  considering.  Today  the  choicest  of  milk  is  produced  by  herds  fed 
silage.  Condensed  milk  factories  that  formerly  objected  to  milk  from 
silage-fed  herds,  no  longer  object  to  this  food.  In  fact,  one  of  the  largest 
cond'.-nsed  milk  factories  for  years  advocated  that  milk  producers  put  up 
silage.  The  one  great  point  is  to  feed  soon  after  milking,  to  avoid  any 
possible  odor  from  the  silage  affecting  the  milk.  With  any  fair  degree 
of  intelligence,  there  should  be  no  dill'iculty  in  producing  the  best  of  milk. 

TABLE  OF  SILO  CAPACITIES  AND  REgUIKEMENTS 


DtiiK'iiiilonH 

<'ii|iii<'lfv  In 

tollH 

CoWM  It  will  kcrp 

•  1.    81' 

\tr«'«i:i 

•to  nil:  ir, 

hIx  iiioiiIIim,  40  llig. 

tun* 

1  t<i  Bcre 

fi'iil  piT  day 

lOx'.'O 

2N 

2 

7 

l-J  x-.'o 

40 

ri 

11 

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i:< 

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17 

1 4  X  1>4 

•T 

4% 

10 

10  I -^4 

M 

6 

25 

lOx'Jfl 

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tWt 

27 

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108 

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31 

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20x24 

litS 

9 

.in 

20z»0 

170 

12 

4« 

PLANTING  CORN  FOR  THE  SILO 
Most  investigators  and  farmers  assert  that  corn  will  produce  the 
most  feed  as  silage  when  so  planted  as  to  allow  approximately  one  square 
foot  of  ground  to  each  plant,  the  com  being  planted  in  rows  three  to  four 
feet  apart,  with  plants  six  to  eight  inches  apart  in  the  row.  When  planted 
in  this  manner  most  of  the  stalks  will  mature  good  ears  and  the  crop  will 
then  have  the  greatest  feeding  value  both  per  acre  and  per  ton.  Other 
men  claim  that  thick  planting  will  produce  more  feed  per  acre  and  that 
it  will  be  the  equal,  ton  per  ton,  of  silage  made  from  mature  com.  Prof. 
Haecker  plants  corn  with  a  drill,  stopping  up  all  but  the  two  holes  at 
both  ends  and  in  the  middle.  This  gives  him  a  double  row  of  com  every 
three  feet.  He  asserts  that  not  only  more  feed  per  acre  may  be  secured 
but,  ton  for  ton,  silage  made  from  this  corn  shows  as  much  digestible 
matter  as  silage  from  the  matured  com. — Hoard's  Dairyman. 


BUILDING  UP  A  DAIRY  HERD 


By  CHARLKS  I-.  Ull.L 

RoKcndule,  Wisconsin 


WK  SHOULD  Mtart  any  buildinK  on  a 
K'Mxl  founduticin.  'I'ko  i)f»en  those 
wh<i  lii'tfin  dairy  lu-.d  impiovfinent 
are  udviHod  to  start  with  hi^h  priced  pure- 
br»'d  8toci<;  to  do  so  is  almost  to  icuaranti'e  u 
failuii'  from  thi-  start.  I'urc-brt'ds  should  Us 
purchased  only  l>y  thoae  who  have  ^rst  sue- 
cueded  with  grades. 

Any  farmer  who  has  a  herd  of  cow.s  is  cer- 
tain to  have  one  or  more  as  jr"'"'  f«r  founda- 
tion animals  as  any  he  can  buy,  but  only  a 
careful  system  of  feeding  and  weeding  will 
determine  which  ones  they  are. 

CHARLES  L.   HILL  Only  a  small  proportion  of  cow.s  are  fed  so 

they  can  produce  anywhere  near  their  maximum  yield.  Before  condemning 
a  cow  she  should  be  fed  for  an  entire  year  an  abundance  of  a  well 
balanced  ration.  Having  done  this  you  are  ready  to  weed  out  the  unprofit- 
able cows.  But  this  can  be  done  intelligently  only  by  careful  weighing  and 
testing  the  milk  from  each  cow  for  an  entire  milking  period. 

While  it  will  not  be  necessary  to  weigh  the  milk  of  every  milking 
to  get  a  record  approximately  correct  as  an  estimate  of  the  cow's  yield, 
still  any  dairyman  who  has  tried  it  will  testify  that  the  weighing  of  the 
milk  of  each  individual  cow  every  milking  pays  enormous  returns  for  the 
time  it  takes  to  do  it. 

Ev'-ry  milker  takes  an  interest  and  pride  in  keeping  up  the  yield  of 
the  cows  he  milks.  Such  weighing  will  also  often  foretell  any  ailment  or 
trouble  with  the  cows,  or  call  the  owner's  attention  to  any  shortage  of 
the  feed  when  the  cows  show  more  than  a  normal  shrinkage. 

It  does  not  take  as  long  to  weigh  and  record  weight  of  milk  as  one 
would  think.  Ten  seconds,  twice  a  day,  will  be  the  average  time  required 
to  weigh  a  cow's  mess  and  record  it  on  the  sheet.  This  is  equal  to  three 
cows  a  minute,  or  ten  minutes  a  day  for  a  herd  of  30  cows. 

While  a  25-cent  spring  ba'ance  will  do  the  work  accurately  enough,  a 
regular  milk  scale  made  for  this  purpose  and  costing  $2.50  to  $3  will  be 
found  the  cheapest  in  the  long  run.  This  scale  is  divided  into  pounds 
and  tenths  of  pounds  and  weighs  up  to  30  pounds. 

The  owner  who  first  weighs  the  milk  of  his  individual  cows  for  a 
year  is  in  for  a  great  surprise  in  their  relative  yields.  Some  cows  that 
never  gave  a  large  daily  yield,  and  therefore  are  not  considered  of  the 


'Zi.r:i^,^i^.;jbiwm. 


34 


BuUdliiK  up  a  Dairy  Henl 


best,  will,  because  they  are  persistent  milkers,  be  almost  certain  to  lead 
the  herd  for  the  year. 

TESTING  THE  MILK 

While  weighing  the  milk  is  the  first  great  step  in  weeding  out  t>  ■ 
poor  cows,  it  is  only  o..e  step.   Once  each  month  each  cow  s  milk  shou 
be  tested  by  the  Babcock  test.     About  the  middle  of  the  month,  a  sm.-  ! 
sample  of  the  milk,  from  both  morning  and  evening  milkings  should  t- 
placed  in  a  pint  fruit  jar  with  closed  top.    This  sample  is  best  taken  by 
using  a  small  dipper  made  especially  for  the  purpose    and  holding  an 
ounce  or  two,  sample  being  dipped  from  the  milk  pail  as   ^^°"  ^^  ^^^ 
milking  is  done.    An  inexpensive  Babcock  tester  can  be  bought  that  will 
test  two  samples  at  a  time  and  do  the  work  as  well  as  a  larger  and  more 
expensive  machine.      In  any  herd  of  five  cows  or  more  I  ^-^  advise 
the  purchase  of  the  best  cast  iron  12  bottle  tester  to  be  had.    With  the 
rules  sent  with  every  machine,  whether  large  or  small,  any  person  of 
.average  intelligence  can  make  an  accurate  test  from  the  ^^^'^P'^f  .^^^^.^ '" 
the  fruit  jar.    The  weight  of  the  milk  given  for  the  month    multiplied  by 
the  per  cint  of  fat  as  shown  by  this  test,  will  give  the  V-ld  o    butter-fat 
for  the  month  for  each  cow  and  at  the  end  of  year  the  sum  of  the  months 
totals  will  give  the  yearly  production  of  each  cow. 

As  great  a  surprise  awaits  the  owner  who  first  tests  his  cows  as 
when  he  first  weighs  their  milk.  Whatever  the  breed  a  ditference  of  2% 
will  be  found  between  the  highest  and  lowest  testing  cows.  Official  yearly 
records  of  pure-bred  cows  show  that  the  highest  testing  cow  of  each  breed 
gives  milk  about  twice  as  rich  in  butter-fat  as  the  lowest  testing  cow  of 
the  same  breed.  While  in  a  herd  of  grade  cows  no  such  wide  variation 
can  be  expected,  still  surprises  are  always  in  store  for  those  who  first 
test  their  cows. 

The  yearly  yield  of  milk  or  fat  is  not  the  final  factor  in  determining 
which  is  the  most  profitable  cow:  some  cows  eat  nearly  twice  as  much  as 
others  As  a  general  rule  a  cow  consumes  food  in  proportion  to  her  size, 
but  great  variations  will  be  noted  in  individual  cows.  Having  determined 
the  best  cows,  the  right  foundation  is  made  for  developing  a  herd.  But 
all  oows  have  their  off  years  in  milk  production,  and  allowance  for  a  cow 
in  her  off  year  mu^.  be  made.  The  per  cent  of  fat  in  a  cow  s  milk  is 
however  a  very  stable  quantity,  and  little  variation  will  be  found  from 
year  to  year. 

There  are  now  being  organized  in  many  states  cow  test  associations. 
By  joining  an  association  a  dairyman  is  enabled  to  have  his  individual 
cows  tested  at  a  cost  of  $1  each  a  year.  While  he  can  do  it  even  cheaper 
himself,  nevertheless,  it  is  wise  to  join  an  association. 

BUYING  A  BULL 
The  statement  so  often  made,  "The  bull  is  half  the  herd,"  falls  far 
short  of  the  truth.    The  whole  future  success  of  the  business  depends  on 
the  bull     By  far  the  best  bull  to  buy  is  an  old  bull  that  has  proven  his 


.^ 


Bulldliig  up  a  Dairy  Henl 


35 


ability  to  sire  good  cows  in  some  other  herd.  As  a  general  rule  a  bull 
if  well  cared  for  should  be  good  for  service  until  he  is  10  years  old.  and 
many  bulls  have  been  good  sires  up  to  20  years  old. 

The  next  best  way  to  get  a  bull  is  to  get  a  younp  one  whose  mater- 
nal ancestoi-s  for  many  generations  nave  made  goo.:  yearly  butter-fat 
records.  The  bull  should  be  kept  in  a  clean,  light,  well  ventilated  stall, 
and  either  exercised  by  working  him  on  a  tread  power,  or  turned  out  into 
the  strongly  fenced  yard,  where  he  can  have  a  barrel  or  stump  that  he 
can  throw  around. 

The  right  bull  crossed  on  the  selected  cows  should  work  marked 
improvement  at  once  and  his  two  year  old  heifers  should  with  their 
first  calves  produce  nearly  as  much  as  their  mothers  did  at  maturity. 

The  largest  yearly  production  from  cows  properly  cared  for,  can  be 
obtained  from  cows  that  calve  in  October  and  November,  and  the  best 
calves  to  raise  are  those  born  at  that  time  of  the  year. 

It  seldom  pays  to  make  veal  of  the  bull  calves.  While  they  may  pay 
fair  returns  for  the  milk  they  suck  from  their  mothers,  a  cow  will  nearly 
always  give  enough  more  milk  in  the  year,  if  the  calf  is  taken  away  at 
once,  to  more  than  make  up  the  dilference. 

Take  the  heifer  calves  that  are  to  be  raised  away  from  their  mothers 
when  two  to  four  days  old.  Put  them  cut  of  sight  and  hearing  of  the 
mother,  and  let  them  go  15  to  18  hours  before  you  try  to  feed  them,  as 
they  will  then  be  hungry  enough  to  want  food.  It  will  pay  for  the  first 
three  or  four  weeks  to  feed  them  three  times  a  day,  using  not  over  three 
pounds  of  new  milk  to  a  feed,  and  add  enough  hot  water  to  bring  the  milk 
up  to  100  degrees.  With  your  fingei-s  wet  with  milk  coax  the  calf  to  put 
its  nose  into  the  milk  in  the  pail. 

Do  not  let  the  calf  suck  your  fingers,  but  as  soon  as  it  gets  started 
withdraw  from  mouth  and  hold  them  just  over  the  nose.  Continue  the 
process  till  the  calf  drinks  alone.  Often  the  calf  will  learn  the  first  time, 
and  nearly  always  by  the  .second  or  third  feeding  time.  At  this  period  of 
the  calf's  life  it  is  very  important  that  it  should  either  be  put  in  a  small 
box  stall  by  itself,  or  fastened  up  when  fed  its  milk  so  that  it  will  not 
acquire  the  habit  of  sucking  other  calves'  ears,  teats  or  navels.  A  little 
whole  oats  and  bran  mixed  should  be  kept  in  a  clean  manger  before  it. 
It  will  learn  to  eat  grain  much  earlier  in  life  if  a  little  of  the  mixture 
is  put  in  its  mouth  right  after  it  has  had  its  milk,  and  while  its  mouth 
and  nose  are  still  wet.  This  also  reduces  the  inclination  of  the  calves  to 
suck  anything  in  sight. 

RAISING  THE  CALVES 
Keep  the  choicest  hay  available  always  within  reach.     Hay  made  of 
June  grass  or  second  crop  clover  is  the  best  for  this  purpose.   Alfalfa  hay 
fed  to  very  young  calves  is  apt  to  keep  their  bowels  too  loose. 

At  two  to  four  weeks  old  ch.inge  gradually  from  new  milk  to  skim- 
milk,  fed  if  possible  direct  from  the  cream  separator  while  still  warm 


r^x^7M^^::^mm7: 


36 


Building  up  a  Dairy  Herd 


with  the  animal  heat.  Scrupulous  cleanliness  of  stalls,  mangers  and 
feed  pails  is  the  price  of  success  in  calf  raising. 

Increase  the  calf's  ration  of  bran  and  oats  up  to  the  time  when  it 
will  eat  three  or  four  pounds  a  day.  I  ntil  the  calf  is  eight  or  ten  months 
old  the  whole  oats  are  better  for  them  than  ground,  but  as  soon  as  they 
begin  to  pass  through  the  calf'   :   omach  whole  feed  them  ground. 

Feed  the  calf  skim-milk  as  long  as  it  can  be  spared,  even  up  to  two 
years  old.  In  any  case  feed  it  milk  at  least  twice  a  day  up  to  the  time 
it  can  be  turned  to  grass  late  the  next  spring. 

Even  if  turned  to  grass  continue  the  grain  ration,  and  if  milk  is 
fed,  the  calf  will  make  wonderful  growth,  but  in  this  case  keep  the  calf 
fastened  up  in  stanchions,  or  tied  with  a  halter,  until  the  mouth  and 
nose  are  dry,  so  it  will  not  suck  its  companions. 

Small  amounts  of  corn  silage  will  be  good  for  the  calf  at  all  times. 
The  second  winter  calves  should  be  fed  liberally  of  clover  or  alfalfa  hay, 
corn  silage,  and  a  moderate  grain  ration  but  without  anything  tending 
to  fatten.     We  want  to  develop  a  large  capacity  to  eat  roughage. 

Breed  so  as  to  calve  at  24  to  28  months  of  age.  After  five  or  six 
month.s  in  calf  it  will  do  no  harm  to  begin  to  lay  on  fat  so  that  by  the 
time  she  calves  she  will  be  fat  enough  for  beef.  As  she  i.s  dairy  bred, 
and  reared  i  ight,  she  will  soon  turn  this  fat  in  her  body  into  butter-fat 
in  the  milk  pail  with  profit  to  her  owner. 

Let  her  give  milk  a  full  year,  the  first  milking  period,  thus  cal'  ' 
the  second  time  14  to  13  months  after  the  first  time.     This  will  helf 
tablish  the  habit  of  persi.stent  milking. 

If  she  was  a  spring  born  heifer  have  her  drop  her  fir.st  calf  in  June 
after  she  is  two  yeai-s  old,  and  the  second  one  a  year  from  the  following 
September  or  October,  thus  giving  her  a  long  milking  period,  and  at  the 
same  time  making  a  fall  cow  of  her. 

From  calfhood  handle  her  kindly  and  especially  after  .she  is  bred, 
rub  her  udder  frequently;  when  she  freshens  there  will  be  no  "breaking 
her"  to  milk.  When  you  do  milk  her  the  first  time  fasten  her  if  pos- 
sible in  a  stanchion  next  to  a  wall  or  partition  where  she  cannot  move, 
and  proceed  kindly  to  milk  her  whether  she  acts  willing  or  not.  All  heifers 
should  be  trained  to  stand  at  right  angles  to  the  stanchions  or  stalls,  and 
to  permit  the  milker  to  pull  her  back  to  place,  with  his  hand  in  front  of 
right  leg,  grasping  the  left  hock,  thus  teaching  her  at  the  start  that  she 
must  stand  as  you  wish.  Jlilk  her  quietly  and  rapidly;  nearly  all  cows 
give  their  maximum  yield  when  milked  quickly. 

Remember  your  heifer  is  a  mother,  with  all  a  mother's  instincts. 
You  will  obtain  her  maximum  production  in  such  a  measure  as  you  make 
her  think  you  are  her  friend,  or  even  her  calf. 

Proceed  to  test  her  the  first  year  so  that  you  can  be  sure  you  have  a 
pood  cow,  or  else  that  you  selected  the  wTong  bull  for  her  father. 

From  first  to  last  attention  to  details  is  the  price  of  success. 


V 


I 


DAIRY  CATTLE  IMPROVEMENT 
ASSOCIATIONS 

By  FRED  W.  MERRILL,  Advixury  Expert 

Dairy  Development  Department 
The  De  Laval  Separator  Company 


T 


FRED 


MERRILL 


I  HE  greatest  and  most  permanent  prog- 
ress in  dairying  is  made  in  those  com- 
munities where  the  men  who  are  behind 
the  industry  appreciate  the  value  of  pure 
breeding  in  dairy  cattle.  The  use  of  the  scrub 
and  the  grade  sire  is  undoubtedly  the  source  of 
discouragement  and  financial  loss  to  hundreds 
and  thousands  of  men  who  might  have  de- 
veloped into  progressive  and  successful  dairy- 
men had  they  recognized  that  the  foundation 
of  the  dairy  industry  is  the  dairy  cow,  and 
lliat  her  ability  to  utilize  farm  crops  and  con- 
vert them  into  milk  and  butter-fat  is  dependent 
upon  the  breeding  of  her  ancestry. 

The  dairy  cow  is  the  product  of  hundreds 
of  years  of  careful  selection  and  intelligent  breeding.  No  man  can  con- 
tinue in  the  dairy  business  succes.sfully  if  he  does  not  improve  the  quality 
of  his  herd  by  the  use  of  pure-bred  bulls;  bulls  whose  ancestry  shows 
that  for  at  lea.st  six  generations  there  has  been  a  constant  and  increasing 
tendency  to  produce  more  milk  and  butter-fat. 

A  dairy  bull  differs  from  the  beef  bull  in  the  purpose  for  which  he 
has  been  bred.  The  aim  of  the  breeders  of  dairy  cattle  has  been  to  in- 
crease the  production  of  milk  and  butter-fat  among  the  individuals  of  the 
various  breeds.  To  obtain  this,  the  form  or  type  of  the  animal  had  to 
be  changed  and  made  to  correspond  to  the  work  the  animal  had  to  do. 
The  reason  why  we  have  the  dairy  type  so  well  established  is  because  we 
have  found  more  profitable  milk  production  to  accompany  that  type. 

The  dairyman,  then,  who  expects  to  milk  cows  and  raise  his  heifer 
calves,  and  thereby  maintain  his  dairy  herd,  must  have  a  dairy  bull — 
one  whose  type  has  been  established  and  one  which  has  been  Ijred  for 
milk  production  for  hundreds  of  years. 

Oftentimes  men  select  a  calf  and  save  him  for  a  bull  because  his 
dam  was  a  good  milk  cow  and  pay  no  attention  to  the  breeding  on  the 
sire's  side.  In  fact,  this  is  quite  the  rule  and  accounts  for  little  progress 
in  improving  the  dairy  herd.  Even  though  the  dam  is  a  fairly  good  cow, 
she  is  not  able  to  impress  the  function  of  giving  milk  upon  the  calf 
strongly  enough  so  that  he,  in  turn,  can  transmit  it  to  his  progeny,  for 


TSH^T^ 


I  *.'i-*  V  :,  Jr.  t.'i 


Al 


38 


Uuiry  Cattlf  Impruveinont  Ar>N<ifiatti>nM 


<;pneratioiiH 

SIros 

1  mills 

To  of  I'urlty 

'7c  of  I'urlty 

r,.  of  IMirity 

1st    rroKS. . .  . 

liHi':; 

If; 

511':;      cir  'j 

Und  cross. . . . 

.  .  .  .        U»<'"c 

r>(i'"c 

-.-.<,;       or  % 

3rd    cross. . . . 

. . . .     itMc; 

".->% 

K7.."«'"r    or  '« 

4th    cross. . . . 

llMI'"c 

sT.riTc 

'.tH.T.i'i  or  '^11! 

5th    cross.  .  .  . 

. .    .     1011''; 

!i:i.-r.ro 

iifi.sT' ;  or  •'■'fi- 

6th   cross. .  .  . 

. . . .     iiMi'-; 

itli.sTTo 

!>8.44'"<,  or'-'Mi 

the  v  ison  that  milk  production  is  a  character  by  itself  and  comes  to  an 
ani-    ,1  only  through  a  line  of  breeding  for  that  purpose. 

A^oid  using  a  grade  bull,  or  one  with  a  scrub  for  one  parent  and  a 
pu.-e-bred  for  the  other.     Little  progress  can  be  made  in  this  way. 

A  careful  study  of  the  following  table  will  show  any  man  what  he 
might  accomplish  with  his  herd  of  common  cows  by  using  a  bull  of  pure 
breeding.  With  the  increase  of  purity  of  blood  there  is  a  corresponding 
increase  in  milk  and  butter-fat  production. 

DISAPPEARANCE   OF   UNIMPROVED  BLOOD  BY  THE 
CONTINUOUS  USE  OF  PURE  BLOOD  SIRES 

%  of  Impurity 

."(i'"c       or  1/2 

:;.-,%       or  1/4 

lL'.."Tt.    orVs 

tl.'J.">'"o  or  11,1 

■A.V.i%  or  H,-2 

l..->ti<X  or  i(u 

The  purchase  of  a  pure-bred  bull  by  the  small  farmer  entails  an 
expense  that  is  oftentimes  not  justifiable,  but  several  men  whose  avail- 
able cash  is  limited  can  co-operate  and  organize  a  Bull  Association. 

A  bull  association  is  an  organization  m.aintained  by  farmers  for  the 
purchase,  use  and  interchange  of  bulls.  The  farmers  in  such  an  organi- 
zation  should   own  collectively  about  200  cows. 

The  community  should  be  so  divided  that  the  cows  are  evenly  dis- 
tributed into  groups  or  blocks  with  50  cows  in  each  block  and  a  pure-bred, 
bull,  representing  the  breed  chosen,  placed  with  each  block. 

The  bull  can  be  retained  in  a  block  for  a  period  of  two  years,  when 
an  interchange  is  made;  bull  from  block  one  going  to  block  two;  bull 
from  block  two  to  block  three;  bull  from  block  three  to  block  four,  and 
bull  from  block  four  to  block  one. 

This  interchange  of  bulls  provides  that  each  breeder  in  the  associa- 
tion can  have  the  continued  use  of  pure-bred  bulls  during  a  period  of 
eight  years  for  the  small  sum  of  $25  to  $50. 

Bull  associations  can  be  financed  in  two  ways: 

First. — With  200  cows  an  assessment  of  $2.50  per  cow  can  bo  levied. 
This  would  amount  to  $500  and  four  splendid  bulls  of  any  dairy  breed 
can  be  bought  for  this  amount.  The  advantage  of  this  plan  is  that  the 
breeder  pays  only  for  the  number  of  cows  he  owns. 

Sccor-.l — Shares  of  stock  may  be  sold  at  so  much  per  share  and 
enough  s!  ires  sold  to  secure  money  sufficient  to  purchase  the  bulls.  The 
disadvan' a-es  in  this  plan  are  readily  seen,  in  that  the  owner  of  two 
cows  pays  as  much  as  the  man  with  twenty. 

A  service  fee  of  $1.00  per  cow  should  be  maintained,  in  onier  to 
defray  the  expenses  of  the  association,  and  also  to  provide  a  sinking  f  md 


mmmmmm. 


Dairv  Cattle  Improvement  AttsortatioiiH 


39 


to  be  used  in  an  emergency,  as  may  arise  when  a  bull  dies  or  becomes 
injured. 

The  care  and  management  of  it ::  bulls  are  provided  for  in  the  by-laws^ 
of  the  association. 

To  begin  with,  one  breed  of  cattle  should  be  selected  and  the  wishes 
of  the  majority  n.ust  prevail  in  selecting  the  breed.  There  is  so  little  dif- 
ference in  the  real  value  of  the  breeds  that  there  is  no  chance  for  a 
mistake  to  be  made  if  Jerseys,  Guernseys,  Holsteins,  or  Ayrshirea  be 
chosen. 

Stick  to  one  breed,  however,  and  in  a  short  time,  five  to  eight  years, 
the  community  will  be  known  becaise  of  the  quality  of  its  stock  and  the 
progressiveness  of  its  people.  The  influence  of  pure-bred  bulls  on  the 
progeny  of  common  cows  is  shown  by  the  following  actual  results  obtained 
in   South  Dakota: 


Uam    (a  common  Horeforti  Cow) 

produced   In  onp  yenr 
DAronTEit   (Sired  by  purplirpd  Ilolsteln) 

produced  in  one  year 

iNCIlEASEOVKIt  I>AM 

1)AM    (A  comniiiii  Shorthorn  t"ow» 

produced  in  one  yei,:- 
DAfGiiTEli    (Sired   by   pure-lireil   Ho'     eln! 

produced  in     .le  year 

INTUEASH  OVEIl  I>AM 


1,1)8. 

Milk 

I.bs. 
Fat 

% 

r«t 

;i209.6 

135.79 

4.2 

r.snr..4 

22.1.23 

3.8 

2(!Kr..8 

S7.44 

4(I9(».7 

175.05 

4.S 

fi()90.2 

222.88 

3.7 

I9n9..i 


47.8.1 


These  records  were  made  during  237  days,  the  lactation  period  of  the 
two  common  cows;  but  the  heifers  persisted  in  giving  milk  for  the  full 
year,  or  365  days,  and  their  yearly  record  was  as  follows: 


First   daughter   produced... 
Second   daughter   produced . 


rounds  Milk  Pounds  Fat 

8.-ii;9.9  31(1.71 

7228.5  271.89 

SO.    n.\K.    E.\r.    STATION, 
<'.  Larsen,  I'rofissor  In  Kalry  Husbandry. 


The  Ohio  Experiment  Station  gave  this  information  in  Circular  135: 

"One  Holstein-Friesian  Bull,  used  at  the  Ohio  Experiment  Station, 
increased  the  average  production  of  his  seven  daughters  1299  pounds  of 
milk  and  40  pounds  of  butter-fat  per  year  above  that  of  the  dams.  Forty 
pounds  of  fat  per  year  for  six  years  b:  ^c\\  of  seven  cows,  would  be 
1680  pounds  of  fat;  1680  pounds  at  30c  per  pound  equals  $504.  This 
animal  cost  $100  when  a  calf." 

A  cow-testing  organization  in  Utah  revealed  the  fact  that  495  cows 
produced  on  the  average  254  pounds  of  fat,  which  is  90  pounds  higher 
than  the  average  for  the  county.  This  is  accounted  for  by  the  fact  that 
pure-bred  bulls  were  used  by  members  of  the  association. 

One  of  the  best  proofs  we  have  of  the  value  of  the  use  of  pure-bred 
bulls  is  in  the  price  we  are  paying  for  grade  heifers  of  all  breeds  in  those 
sections  of  country  where  pure-bred  bulls  have  been  in  use  for  some  time. 


40 


Dairy  <  attlu  Inipruveincnt  AM!ti>ciation!t 


Grade  heifers,  12  to  18  months  old,  will  sell  for  $55  to  $75  per 
head;  18  to  24  month.s  old,  from  $70  to  $100  per  head;  cows  two,  three 
and  four  years  old  are  worth  from  $100  to  $175  a  head. 

At  Litchfield,  Michigan,  there  is  an  organization  known  as  the 
"Jersey  Cattle  Association."  Not  only  do  they  use  pure-bred  bulls,  but 
the  majority  of  them  have  a  number  of  pure-bred  cows.  This  community, 
heretofore  stocked  with  mixed,  grade  and  cross-bred  cattle,  is  likely  soon 
to  be  known  as  a  "Jersey  Breeding  Center." 

Waukesha  and  Jefferson  Counties,  Wisconsin,  are  known  all  over 
the  United  States  and  in  Canada,  Mexico,  Japan  and  Australia  because 
of  their  dairy  cattle.  People  go  there  from  these  places  to  buy  grade 
cattle  because  pure-bred  bulls  have  been  in  use  among  the  majority  of  the 
farmers  organized  into  breeding  communities. 

Whatever  the  pure-bred  bull  association  has  done  for  communities 
in  Wisconsin,  Minnesota,  Ohio,  Iowa,  Utah  and  other  states,  it  will  do 
for  any  community  whose  men  have  that  spirit  of  aggressive  co-operation 
sufficient  to  start  improvement  along  agricultural  lines  and  keep  it  going. 

AVERAGE  PERIOD  OF  GESTATION 
The  period  of  gestation  in  animals  varies  considerably  but  the  fol- 
lowing is  an  average  period  based  on  a  long  series  of  observations: 

Klcplmiit    

Cai.it'l    

Asa     

Mare    

Cow     

Sliepp     

(ioiit     

IMS     

Kltcli      

«'at 

fitiini'ii  I'ij; 

Rabbit   


AVERAGE  PERIOD  OF  INCUBATION 


Chicken    

ficcse   

IMioks     

Tiiikcys 

(iiilnea  Fowls 
Phpasants 
Ostriches    . .  . 


WEIGHTS  OF  EVERY-DAY  THINGS 

A  barrel  of  flour  wolsbs 

A  barrel  of  salt  welRhs 

A  barrel  of  lieef  weighs 

A  barrel  of  pork  welRbs   

A  barrel  of  fleh  weighs 

A  keg  of   powder  ei]uala 

,\nthraclte  coal,   broken — cubic   foot   avorages 

A   ton    loose   occupies 

Bltumlnou.i  coal,  broken — cubic  foot  averages 

A   ton    loose   occupies 

Cement   (Hydraulic)   Rosendale,  weljrht  per  bushel 

Cement    (IlvdrauIIc)   I/oulsvllle,  welRht  per  bushel 

Cement   (Hydraulic)    Portland,  weight  per  bushel 

Gypsum,  ground,  weight  per  bushel 

Lime,   loose,   weight  per  bushel 

Panil  nt  OS  !bs.  per  cu.  foot  per  hiishel 

18.29  bushel  enuals  a   ton ;    1.181   tons 

Lime,  well  shaken,  weight  per  bushel 


:.'  V 

■Jli'M 

ll  —  I-J   nionlhs 

12 

11 

0 

riu. 

n  wiM'ks 

8 

" 

(■>.">  days 

.•!() 

rioN 

20 — 22  davs 

28— m 

" 

28 

*• 

27— 2f» 

•• 

28 

*' 

2."> 

*• 

40—42 

NGS 

ino 

pounds 

280 

" 

200 

" 

200 

" 

200 

•' 

2.5 

t* 

.54 

" 

40 >3 

cubic  feet 

4(> 

pounds 

40 — 48 

cubic  feet 

70 

pounds 

62 

'* 

90 

*• 

70 

" 

70 

•' 

122 

^   " 

cubic  yard 

80 

pounds 

•L^' 


VENTILATION  OF  DAIRY  BARNS 


By  THE  Late  F.  H.  KING 


r 


Showing  11  pair  of  r-slmpiMl  outtakcs  ndapf 
«(i  to  stalili's  of  (!"  to  sii  cows.  A  A  A  A 
uif  the  outtakcs;  It  It  It  It  are  tlic  Intakes: 
C,  (■(■llln;;  register  In  a  cross-arm  joining  the 
two  sides  of  the  otittake.  to  he  opened  when 
necilecl  for  coollni;  the  stalile  >nd  re-lnforcln« 
tlie  draft.  (From  "Ventihitlon  for  Dwellings. 
Itural    Schools  and    Siahlea",    hy   V.    U.    KIhk.  i 


food  of  the  cows  as  is  the 
foddor  and  grain  you  feed 
them.  The  amount  of  air 
necessary  to  supply  the  oxy- 
gen is  really  very  large,  and 
equals  in  weight  more  than 
2.5  times  the  feed  and  water 
combined,  even  where  each 
cow  breathes  perfectly  fresh 
air.  Outtakes  and  intakes 
for  horses  and  cows  should 
provide  not  less  than  30 
square  inches  per  head  when 
the  outtake  has  a  height  of 
30  feet. 

A  ventilating  flue  2  by  2 
feet,  through  which  the  air 
moves  at  the  rate  of  a  little 
more  than  three  miles  per 
hour,  gives  sufficient  air  for 
20  cows.    The  walls  of   the 


'F  on  going  into  a  stable 
in  the  morning,  in  com- 
paratively mild  weather, 
dampne.«s  is  evident  on  the 
walls  and  ceilings,  this  is  a 
pretty  clear  indication  that  a 
suflicicnt  amount  of  air  is  not 
passing  through.  Every  cow 
in  your  stable  above  1000 
pounds  in  weight,  throws  in- 
to the  air,  from  lungs  and 
ukin,  during  each  24  hours, 
an  average  of  more  than  10 
piunds  of  moisture.  If  you  do 
not  have  air  movement  suf- 
ficient to  contain  this  mois- 
ture as  it  passes  through  the 
stable,  it  must  condense  on 
the   walls. 

Oxygen  of  the  air  is  as 
indispensable   a    part   of   the 


FIGURE  55 

ShowinB  single  stralRht-away  outtakes  which 
avoid  all  anfjles  and  render  possible  the 
KtroDKcst  draft.  A  A  are  the  two  outtakes ; 
B  B  are  the  intakes ;  C,  a  cellinj!  rcRlster  In 
the  croaH-arm  Joinins:  the  tw.;  sides  of  the 
outtake.  (From  "Ventilation  for  Dwellings, 
Uural   Schools  and   Stables",    by   F.   II.   King.! 


42 


Ventilation  of  Dairy  BaroH 


SfcHiin  of  (Inlry  stiibli'  sliowlnu  ttii'  nctioti  of 
tin-  wind  lit  \>  1>.  foiclini  nir  Into  tlii'  stalili'  liy 
lilifit  i)rt'.ssiiri'  lit  H  II  ntiil  out  of  it  liy  Hiictlon 
at  tlic  to;,  of  the  vi'iitilntinK  sliiift  A  A.  At 
('  Is  II  ciiiiiii;  icylKti'i'  in  till-  vcntllntltn;  slinft. 
to  lit'  oprni'd  only  wlun  tlw  stnliic  Is  too  WHini 
oi-  when  till'  draft  Is  too  fi'i'liliv  i  I'l-oni  ••Ven- 
tilation for  IiUfllliiKS,  Itiii'iil  Schools  and 
Stnlili's^  ,   hv   r.    II.   KInu.  I 


ventilating  shaft  must  be 
air-tight  from  top  to  bottom 
exctpt  where  it  is  intended 
that  air  should  enter;  of  the 
same  diameter  throughout;  as 
nearly  straight  as  possible; 
and  should  rise  above  the 
level  of  the  highest  part  of 
the  roof  where  the  wind  .  an 
have  free  sweep  across  it.T 
top.  The  longer  the  ven- 
tilating shaft,  just  as  in  the 
case  of  the  chimney,  the 
stronger  the  draft.  I  would 
urge  the  use  of  galvanized 
iron  for  the  ventilating  shaft, 
so  as  to  ensure  permanently 
air-tight  walls.  It  is  not  suf- 
ficiently appreciated  that  the 
ventilating  flues  should  be  as 
few  as  practicable,  and  large,  while  the  fresh  air  intakes  should  be  as 
many  as  practicable,  on  all  sides  of  the  stable  if  possible,  and  small.  As 
the  air  is  fouled,  deprived  of  its  oxygen,  and  breathed  toward  the  floor; 
as  the  coldest  air  is  at  the  floor;  and  as  all  air  must  be  inspired  from 
near  the  floor,  the  exhaust  should  be  continuously  and  as  fully  as  possible 
from  the  floor,  because  then,  not  only  will  the  fouled  air  be  mechanically 
withdrawn  from  this  level,  but  the  warmed  and  pure  air  will  be  forced 
to  the  floor  where  it  is  used. 

Air  cannot  flow  continuously  from  the  stable  unless  an  equal  volum 
of  air  flows  into  it,  and  so, 
no  matter  how  many  ven- 
tilating flues  you  have,  there 
can  be  no  ventilation  without 
intakes.  Perfect  ventilation 
and  a  warm  stable  can  only 
be  had  with  a  thoroughly 
tight  ceiling.  By  making  the 
fresh  air  intakes  open  at  the 
ceiling  on  the  ins 'de,  and  near 
the  level  of  the  stable  floor  on 
the  outside,  it  becomes  im- 
possible for  the  warm  air  of 
the  stable  to  pass  out  at  the 
ceiling  opening  as  it  would  do 
if  the  outside  opening  were 
on  a  level  with  the  inside 
opening. 


FIGIRE  50 
Several  types  of  intakes.  1,  utilizes  the 
space  between  studding ;  2,  made  of  ealvan- 
Ized  Iron  shaped  as  at  A :  a.  constructed  In 
mnxnnry  wall  :  4.  for  basement  stable  already 
hullt ;  5,  utIUzinK  space  lM>tween  double  win- 
dows. ( From  "Ventilation  for  PwelllnBS. 
Uural   Schools  and   Stables",   by   F.   II.   King.) 


CARE  OF  CREAM  ON  THE  FARM 

By  J.  D.  JARVIS,  Advisory  Expert 

Dairy  Development  Dvpartuient 

The  De  I,nval  Separator  Comi>uny 


A 


PERSON  is  interested  in  an  article  or 
subjtvt    only    to    the    extent    that    the 
article  or  subject  will  benefit  him.    The 
care  of  cream  on  the   I'arm  will   interest  you 
only  to  the  extent  of  the  price  you  will  receive 
for  the  butter-fat  in  your  cream.     The  price 
you  receive  for  your  cream  is  in  the  long  run 
determined    by   the    price   your    creamery    re- 
ceives for  its  butter.    The  price  the  creamery 
receives  for  its  butter  depend--  upon  the  qual- 
ity.    It   stands   to   reason   that   extra   quality 
butter    cannot    be    made    from    poor    quality 
cream.     Your  cream  buyer  knows  this  as  well 
as  you  do.    So  beware  of  the  cream  buyer  that 
J.  D.  JARVIS  tpUs    you    that    old,    sour,    rotten    cream    is 

worth  as  much  as  clean,  sweet-flavored  cream. 

Today  competition  in  many  localities  is  keen  among  the  cream  buyers 
and  they  force  one  another  to  accept  anything  that  looks  like  cream. 
When  the  cream  buyer  pays  your  neighbor  just  as  much  per  pound  butter- 
fat  for  a  can  of  old,  sour,  rotten,  abused  cream  as  he  does  you  for  a  can  of 
good,  clean-flavored,  properly  kept  sweet  cream  he  is  paying  the  reighbor 
for  something  he  is  not  getting  and  if  there  is  such  a  thing  as  misreading 
the  Babcock  butter-fat  test,  the  chances  are  that  it  will  be  the  can  of 
,our  cream  that  will  suffer. 

According  to  the  Dairy  Division  of  the  United  States  Department 
of  Agriculture,  there  is  manufactured  annually  over  627,000,000  pounds 
of  creamery  butter  and  995,000,000  pounds  of  farm  butter,  or  a  total 
of  over  1,500,000,000  pounds  of  butter.  From  reliable  information  only 
15^'  of  this  butter  grades  as  "extras"  or  best  quality  butter,  while  the 
remaining  85^;  grades  from  "firsts"  to  "packing  stock",  the  poorer 
qualities  of  butter. 

There  is  an  average  range  in  the  market  price  between  "extras"  and 
"seconds"  of  4  cents  per  pound  and  between  "seconds"  and  "packing 
stock"  of  8  cents  per  pound.  Taking  the  lowest  range,  4  cents  per 
pound,  on  1,500,000,000  pounds  of  butter,  the  loss  due  to  neglect  or 
ignorance  would  be  $60,000,000  as  it  is  safe  to  assume  that  the  butter- 
fat  in  the  "packing  stock"  butter  was  as  pure,  clean  and  wholesome  as 
the  butter-fat  in  the  "extra"  quality  butter  when  it  was  drawn  from  the 
cow  ai;  the  time  of  milking,  and  that  this  difference  in   quality  and 


44 


<'aro  of  i'ream  on  the  I'urni 


price  is  due  to  nejclect  or  luck  o*'  inteliiKfncu  in  taltinjf  proper  care  of 
the  butter-fut  from  time  of  milkinR  until  the  butter  was  consumed. 

This  large  sum  of  money,  if  saved,  would  benefit  the  farmer, 
creamery  operator,  and  the  consuming  public,  because  more  daily  cash 
money  placed  into  the  trade  channels  will  help  business  in  general.  For 
this  reason  everybody  should  be  interested  in  better  quality  cream  an  J 
better  quality  butter. 

CLEANLINESS 
The  care  of  cream  begins  the  moment  milk  is  drawn  from  the  udder 
of  the  cow  and  since  milk  is  one  of  the  mo.st  .lelicate  and  perishable 
human  foods,  it  is  of  the  utmo.st  importance  that  it  should  be  produced 
under  proper  sanitation  and  cleanliness.  The  cows  should  be  kept  clean 
and  healthy;  they  should  receive  wholesome  feed  and  kind,  gentle  treat- 
ment. The  milkers  and  all  who  handle  the  milk  or  crtam  should  ap- 
preciate cleanliness  and  thoroughly  clean  the  stable  and  all  dairy  utensils 
every  time  they  are  used. 

A  good  housewife  does  not  let  the  supper  dishes  stand  overnight 
and  u.e  them  again  for  breakfast  without  fust  washing  them.  And  still, 
the  small  amount  of  food  parti  les  left  on  the  supper  dishes  is  far  les.s 
repulsive  and  objectionable  than  the  dirty,  filthy,  often  bloody,  pus  matter 
that  collects  in  the  separator   bowl. 

The  tinware  and  the  separator  bowi  should  be  washed  as  follows: 
First,  they  .should  be  rinsed  in  luke-warm  water  to  remove  all  milk 
particle.-;  then  washed  in  warm  water  to  which  a  good  washing  powder 
has  been  added;  next,  they  should  ho  scalded  oiling  water;  after 

this,  they  should  be  inverted  and  allowed  to  dry.  .mware  when 'not  in 
u.se  .should  be  placed  in  pure  air  and  sunlight  becau.se  the.se  agencies 
will  destroy  undesirable  germs. 

Milk  and  cream  absorb  odors  l.ke  a  dry  sponge  absorbs  water. 
Mainly  for  this  reason,  do  not  feed  the  cows  strong-flavored  feeds,  like 
silage,  cabbage,  turnips,  etc.,  just  before  or  at  milking  time.  Do  not  keep 
cream  in  musty  cellars  or  near  .strong  smelling  vegetables,  or  the 
cooking  odors  of  the  kitchen.  Do  not  let  the  men  store  their  felt  boots, 
overalls,  old  1  arness  or  any  strong-smelling  material  in  the  milk  hou.sc! 

RICH  CREAM 
Rich  cream  will  keep  better  than  thin  cream,  just  as  thin  cream  will 
keep  sweet  longer  than  milk.  Rich  cream  is  also  more  profitable  to  the 
patron  and  to  the  cicamery,  hence  they  should  agree  upon  a  cream 
testing  between  30  and  45  per  cent  butter-fat.  (See  booklet  on  "Advan- 
tages of  Richer  Cream,"  which  may  be  had  upon  application  to  The 
De  Laval  Separator  Co.) 

COLD   TEMPERATURE 
.irty  years'  business  with  farmers  and  farmers'  wives  has  demon- 
strated that,  as  a  rule,  they  are  willing  to  do  their  best.     The  principal 
difliculty  is  lack  of  facilities  or  not  realizing  just  what  is  needed.     In 


i'uri'  of  (renin  on  llio  Kurni 


4.'. 


order  to  throw  some  lijfht  on  the  subject,  "Cold  Tcmpfraturo,"  tind  to 
d<>mon8trate  to  the  creamery  operator,  lur^e  or  .imall,  as  well  as  to  the 
farmer,  just  what  can  Ik;  done,  the  De  Laval  Dairy  Development  Depart- 
ment  undertook,  in  I'.U.'J,  an  extensive  experiment  on  controlling  the 
temperature  of  cr^am  on  the  farm  by  mean:)  of  well  water  and  a  properly 
insulated  tank  or  cooler. 

Two  samples  of  milk  were  kept  at  ".o  and  70  decrees  respectively,  and 
after  a  period  of  twenty-four  hours  there  were  in  the  milk  held  at  r.O 
degrees  five  bacteria  for  every  one  at  the  bcKinning,  while  in  the  milk 
held  at  79  degrees  ihere  were  seven  hundred  and  fifty  bacteria  for  every 
one  at  the  beginning. 

It  has  Inen  found  that  bacterial  development  is  very  slow  below 
60  degrees  temperature.  In  most  states  the  temperature  of  well  water 
is  below  «;n  degrees,  hence  the  thought  suggested  itself  that  if  the  cream 
were  kept  at  the  temperature  of  the  well  water,  nine-tenths  of  the  poor 
quality  cream  troubles  would  be  over. 

Some  farmers  do  keep  their  cream  in  cans  hung  in  well.-i  or  cisterns, 
but  there  is  a  chance  for  dirt,  dust  and  foreign  materials  to  fall  into  it, 
and  besides  the  cream  absorbs  the  stale,  dank  odor  of  the  air  which  is  in 
the  bottom  of  the  well. 

The  thermos  bottle  and  tireless  cooker  have  demonstrated  that  keep- 
ing cold  water  cold  or  hot  water  hot  is  -  -rely  a  matter  of  insulation. 
The  idea  was  conceived,  therefore,  that  in  lank  perfectly  insulated  on 
top,  bottom  and  sides  and  connected  up  so  that  all  the  water  pumped  for 
stock  purposes  would  flow  through  it,  the  water  always  would  be  of 
practically  the  temperature  of  well  water,  and  a  can  of  cream  kept  in  it 
would  be  cold  enough  to  keep  it  in  good  condition   for  seveial  days. 

.All  the  available  data  relating  to  the  heat-resisting  properties  of 
wood,  various  metals,  felt,  charcoal,  sawdust,  coik,  paper,  vacuum  and 
various  patented  materials  were  consiilered  and  the  manufacturers  of 
thermos  bottles  and  tireless  cookers  were  consulted.  A  lai^re  number  of 
sample  tanks  were  made  and  carefully  tested.  A  ten-gallon  can  of  cream 
kept  in  one  of  these  tanks  (see  illustration)  in  a  room  averaging  100 
degrees  in  daytime  and  8.")  degrees  at  night  had  a  temperature  of  59*,^ 
degrees  at  the  end  of  the  week. 

In  order  to  prevent  the  mixing  of  warm  cream  with  cold  cream 
(cream  of  older  separation)  a  small  two-gallon  can,  showTi  on  top  of 
tank,  is  used  for  the  wa'm  cream  and  then  lowered  into  the  tank  through 
the  small  square  opening  in  the  back.  The  can  is  held  down  a  con- 
venient latch  which  engages  the  square  ends  of  the  handle.  The  cream 
stirrer  shown  across  the  top  of  the  small  can  can  be  left  in  the  small 
can  so  the  cream  may  be  stirred  at  frequent  intervals  until  thoroughly 
cooied.  The  lid  tn  the  mmp-Trtment  fnr  the  small  can  i:-  ventilated,  thus 
allowing  the  animal  odors  and  vapors  to  escape.  Just  before  sepa- 
ration the  cream  in  the  small  can  is  emptied  into  the  can  in  the  large 
compartment.    It  is  then  washed  and  ready  for  the  next  separation. 


4r, 


<'iir«'  of  (reum  on  tin*  Kurni 


The  tank  is  inunili^l  to  In-  sia  outilooi-t,  where  the  air  ix  frc.ih  and 
pure,  and  betwwn  tlie  well  un.l  the  stock  tank,  so  all  the  water  pumped 
<luily  for  stock  purposes  Hows  through  it.  The  insiiilntion  is  no  perfect 
that  it  is  not  necessary  to  have  the  tank  under  a  roof.  Even  when  it 
stands  in  the  direct  rays  of  the  sun  in  the  hottest  summer  or  in  sharp 
cold  winds  of  the  coldest  winter,  the  wati  r  in  it  will  l»e  within  a  few 
decrees  of  the  temperature  of  the  well  water,  if  the  water  re<]uired  for 
Kix  hoises  or  cows  is  pumped  thiouich  it. 

Durin^r  the  sprinp  of  1<)14  fifty  of  these  tanks  were  constructed  and 
loaned  to  patrons  of  .r.ameries  in  the  North  and  South  Dakotas,  Kansas 
and  Oklahoma.  They  were  put  out  under  the  supervision  of  De  Laval 
Advisoiy  Kxperts.  The  results  were  very  jfratifyinjr.  Many  farmers, 
who  before  they  used  these  tanks  were  deliverintf  the  poorest  cream,  im- 
mediately beffan  furnishing  the  best  cream.  Butter-makers  were  aston- 
ished and  could  hardly  believe  their  own  eyes.  In  one  case  cream  was 
kept  perfectly  sweet  for  over  a  period  of  one  week  during  very  hot 
weather.  These  tanks  also  gave  Rood  service  where  us.;d  durinjf  the 
winter,  because  if  they  were  able  to  keep  out  heat,  they  were  likewise 
able  to  keep  out  cold. 

The  experiment  had  the  desired  result.  It  attracted  attention  of 
creamerymen  atid  cream  producers  all  over  tlie  country  and  the  Ameri- 
can Aijsociaticn  of  Creamery  Butter  Manufacturers  and  the  Dairy 
SchooUs  took  up  this  move- 
ment of  better  quality 
cream  by  recommendinu 
the  use  of  similar  tanks. 
It  is  ni,>.v  possible  for 
those  who  desire  to  pur- 
chase similar  cream  tanks, 
to  obtain  by  writing  either 
to  the  Dairy  Supply 
Houses,  the  Secretary  of 
the  American  Association 
of  Creamery  Butter  Manu- 
facturers, Chicago,  III.,  or 
to     your     local     creamery. 

The  De  Laval  Sepa- 
rator Company  did  not 
intend  to  manufacture  or 
market  cream  tanks.  This 
practical  experiment  was 
purely  for  educational  pur- 
poses and  the  sole  thought 
w.Ts  to  show  the  way  for 
improving  the   quality  by 

taking  better  care  of  the  the    most    satisfaci  .  ,ky   tank 

cream  on  the  farm.  KEEPING  cream  COOL 


FOR 


WHEN  COWS  ARE  DUE  TO  FRESHEN 


By  V.  H.  SCRIBNER 

Rosendale,  Wisconsin 


-PR( 


K.    II.    SLKIBNCai 


{OBABLY  as  much  importann-  hinKes 
I  upon  the  freshening  periwl  u8  any  other 
factor  in  ki-epini;  and  dcvclopintr  dairy 
cows.  The  basis  of  modern  dairyinjf  is  the 
maternity  of  the  cow  and  sucrestn  in  this  art 
depends  upon  the  reasonable  consideration  of 
this  impor'.iint  fact.  While  \v»-  consider  feed 
the  principal  means  of  brinjririK  about  maxi- 
mum results,  yet  the  best  of  results  in  milk 
producti(m,  or  in  use  of  feed  stuffs,  cannot  be 
obtained  unless  some  consideration  has  been 
made  of  the  fresheninu  period. 

A  period  of  ^-^'st  is  an  :»i>solute  necessity. 
.\  special  purpose  dairy  cow  directs  all  her 
energies  toward  diKestinjr  and  assimilating 
feed  for  milk  production,  with  the  result  that  a  largv  proportion  of  body 
tissue  has  been  exhausted,  or  worn  out.  Suflicient  time  should  be  allowed 
between  d'-ying  off  and  freshening  time  that  the  body  may  recuperate, 
and  that  some  extra  nourishment  may  be  given  the  unborn  calf  at  this 
particular   period   when   greatest  developmen'    takes    place. 

Building  up  worn-out  body  tissue  is  not  the  only  consideration  that 
creates  a  need  of  fixing  up.  for  we  find  that  the  making  of  milk  requires 
large  amounts  of  nervous  energj',  and  that  these  nerve  centers  need  a 
relaxation  from  the  strenuous  work  of  the  year,  the  same  as  a  person 
doing  severe  mental  labor  requires  a  vacation  even  more  than  the  pennon 
doing  merely  heavy  physical  labor.  Six  weeks  of  absolute  rest  from  milk 
giving  is  none  too  much. 

A  cow  that  has  not  had  some  preparation  for  this  important  period 
is  handicapped  for  a  successful  year's  work.  We  often  hear  the  expres- 
sion, "My  cows  are  dry  now,  and  we  are  not  feeding."  I  believe  feed 
was  never  put  to  better  use  than  after  the  coa-  is  dried  off.  Feed  liber- 
ally at  this  time,  not  with  heating  and  constipating  feeds,  but  feeds  that 
w'ill  keep  the  digestion  perfect,  and  yet  be  nourishing  enough  to  build 
tissue  and  furnish  proper  necessities  for  the  unborn  calt.  A  straw  stack 
cow  never  made  a  world's  record. 

A  memoranda  book  in  the  barn  giving  dates  when  each  cow  is  due 
to  freshen  is  of  utmost  importance,  for  \.'ithout  this  knowledge  cnw.i 
may  be  milked  either  too  long  or  not  long  e.iou^h. 

The  cow  should  freshen  in  a  box  stall,  which  has  been  thoroughly 
cleaned   and   disinfected.     She   should   occupy   this   stall   some   time  in 


48 


When  Cows  Are  Due  to  Freshen 


advance,  that  she  may  become  acquainted  and  used  to  her  new  surround- 
ings, avoiding  draughts,  excitement,  and  cold  drinks  of  water,  all  of 
whiv.h  have  a  tendency  to  bring  on  milk  fever,  as  well  as  udder  troubles. 
A  dose  of  salts  and  hot  bran  mash  after  calving,  aid  digestion  and  carry 
away  any  feverish  condition.  The  udder  should  not  be  all  emptied  out 
for  at  least  two  days,  simply  relieving  those  quarters  the  calf  has  left. 

Increase  the  feed  very  gradually  until  such  time  as  the  cow  appears 
in  a  normal  condition,  when  she  may  be  given  a  full  feed. 


BEST  COWS  OF  THE  LEADING  DAIRY  BREEDS 

.IKUSKV.S 

Namkoi-Cow  .\nik  rdiiiKls                 r.iitter-Fat  Pounds 

Sophie  r.ltli  of  Hood  l":irm 17,.".".7  nO!> 

.Spninlli'lil  Owl's   Kva Hi.4."i7  S(j);{ 

Kmlni'nt's   Ilrss    Is.Ts:;  9fj2 

.Iiuolm   lii'iii- 17.-.':!  952 

ulyiiipia's    l'(>i-ii     1(>.147  0,17 

I.nss    rititli    of    ITooiI    I'luiii    17.7!i;{  910 

Lass  ;tKtli  of  Hood  Kanii l.''i.2S4  800 

Tctiicsla's  Owl's   Kosi'    17.<i."iti  ggs 

I.ass  4otli  of  Hood  Karm Is.C.til  854 

01:-'a  4tli  I'ridc liVJiri  851 

Adelaide  of  Ueechluiids ir>.r,--j  849 

nOI.STEIX  FUIK.SIAN 

Namk   of   Cow  Milk  I'onnds                 Buttor-Fat  Pounds 

Duchess   Skylark  Ormshy   _'7.7t!1.7  1  SO."  0!)1 

KInderne    Pride    .lolianiia    Uiie J.s.4o:{.7  l"7f!47 

I'lnderne   lloliinien    Fayne L'4.t>li>.S  l"lH!<i."i 

Mnnostlne   Itelle   l>o    Kol :; 7,4(14  4  1 0.'iK  .'54 

Pontine  Clotlillde  Ue  '.<.»].  I'd ^'.^..^ISM*  1  (tl7  JS 

HlKh-lnwu    Ilartoi;    De    Kol :!."., ."lOi;..".  'o!IS.."54 

Colanthn    4tirs    .lohanna '^'A'i'J.'t  9!)H  2(5 

I.othlan   MacjiiP    l>e   Kol '2~.W>'.(i  !>!)0  SO 

Maple  Crest   Pontlao   Flora   Ilartos L'.">.1(M1.3  OSij'll 

Crown    Pontine   .losey i;8,7."i'J.H  98J  2:5 

Maple  Crest  Pontine  Spotted  .\nnle 21,39.3.0  98rd2 

GUEnXSEYS 

Name  of  Cow  Milk  Pounds                 Butter-Fat  Pounds 

Mump  Cowan 24.0OS.0  ions  IS 

May   Itlinm    )9.t!7:?.()  107:!  41 

Spotswood    Daisy    Pearl lS,(io2.0  o.-,7  :is 

.Tulle  of  the  Chene 17.0ril  0  fl.'iS  .":< 

Imp.    Daisy   Moon    II 18,019.4  ff>S ;«) 

Miranda  of  Mnplelon l(i.fi.'{0.7  9*"7  1(1 

Dairymaid  of  Pluehurst 17.2S,'>..3  filO  ('.7 

Dolly    Dimple 18,458.8  90089 

Imp.  Beauty  of  Park  Farm 14.r>S0.9  898  8" 

Imp.  Queen  Kegent   IV 1,">.8(I2..5  889  ."7 

Johanna  c:  eno  ;ioSS9 10,186.7  8ex!36 

AYRSIIIRES 

Name  op  Cow  Milk  Pounds                Butter-Fat  Pounds 

narclauRh  May  Mischief 2.">.."123.7  897  87 

Auchenliraln    Brown    Kate  4th    2.3,022  918 

Oflrclauf;li    Spotile    22,.'')8f>  810  23 

Lily   of   W'lllowmoor    22.100  889' 

Auchenbraln    Yellow   Kate   .3d    21,123  888  33 

Of>rranton    Dora   2d    21.023  sort. 

.lean     Armour       20.174  77.'>' 

Rena  Ross  2d   18,849  71356 

N'etherall  Itrowu!ut;  9th    18,110  821 

Keepsake    2d    17.410  711.27 

Nether  Craig  Spicj   Queen 17,074  602  69 


I 


TESTING  DAIRY  COWS 


By  Prof.  G.  H.  BENKENDORF 

Department  of  Uairy  Hiishandry 
WtBconsin  College  of  Agriculture 


<;.    H.    BENKENDORF 


ON  JULY  1,  1915,  there  was  a  total  of  211 
cow  testing  associations  in  the  United 
States.  These  associations  are  volun- 
tarily maintained  by  the  farmers  themselves. 
Farmers  have  become  firmly  convinced  that 
they  can  make  more  money  if  they  "weed"  out 
of  their  herds  those  cows  that  do  not  pay  for 
their  keep. 

Past  experience  of  these  associations  has 
shown  that  about  25',;  of  the  cows  tested  are 
sold  by  the  farmers  before  the  year's  work  i^s 
over  because  they  have  been  proven  to  be  un- 
profitable. These  associations  each  have  a 
membership  of  approximately  30  dairymen 
who  own  about  450  co  500  cows.  They  employ 
a  young  man  who  goes  from  farm  to  farm,  spending  a  day  at  each  place. 
He  weighs  the  milk  from  each  cow  in  the  evening  and  takes  a  sample 
of  the  same.  Next  morning  he  again  weighs  the  milk 
and  takes  another  sample.  The  composite  samples  taken 
should  be  proportionate  to  the  amount  of  milk  given  by 
the  cow.  He  then  tests  the  composite  samples.  Multi- 
plying the  combined  weights  of  the  evening  and  morn- 
ing milk  by  the  tests  gives  him  the  amount  of  fat  pro- 
duced by  the  cow  per  day;  multiplying  this  by  the 
number  of  days  in  the  month  will  indicate  the  production 
of  the  cow  during  the  month. 

Where  a  farmer  is  so  situated  that  he  cannot  join 
a  cow  testing  association,  he  need  not  be  discouraged, 
for  It  is  entirely  possible  for  him  to  do  the  work  himself. 
In  fact,  there  are  thousands  of  dairymen  who  regularly 
test  their  own  cows.  The  apparatus  used  is  cheap  and 
can  be  purchased  from  any  dairy  supply  house  in  any 
part  of  the  country.  All  that  is  needed  is  a  milk  scale, 
a  Babcock  tester  with  glassware,  a  sample  dipper,  some 
sample  bottles,  and  a  properly  ruled  note  book. 

It  is  only  a  matter  of  a  moment  or  two  to  obtain 
the  weight  of  each  cow's  milking  and  record  the  same 
in  a  note  book  or  milk  sheet  kept  near  the  scale  for 
that  purpose.  The  milker  now  takes  a  sample  from  the 
bucket  by  means  of  a  sample  dipper  and  transfers  it  to       milk  scale 


CtlATILLOM'a 

IMPROVCD  CIRCULAR, 

SPBlMO  BALA.1C!. 

TO  Wlion  M  lb 


60 


Testing  Dairy  Cows 


a  four  or  six  ounce  sample  bottle,  properly 
labeled  to  prevent  error.  In  view  of  the  fact 
that  the  cream  rises  very  rapidly  in  milk,  it  is 
always  advisable  to  pour  the  milk  from  one 
bucket  to  another  before  sampling.  At  the  next 
milking  the  same  procedure  is  followed,  and 
the  sample  is  added  to  the  sample  taken  at 
the  previous  milking.  In  this  way  the  dairy- 
man will  know  how  many  pounds  each  cow 
produced  that  day,  and  he  will  also 
have  a  composite  sample  of  each  cow's 
milk. 

At  the   milking  previous  to   the 
one  in  which  a  sample  is  taken  the 
cow  must  be  milked  dry,  and  the  hour 
of  milking  must  be  observed  so 
that  the  milking  next  day  will 
be  at  the  same  hour.  If  this  point  is  not  watched  carefully, 
it  is  plainly  evident  that  a  cow  may  be  given  credit  for 
only  23  hours'  work  whereas  she  works  24  hours;  or  she 
may  be  producing  milk  for  25  hours  and  having  it  entered 
on  the  books  as  24  hours'  work.    In  either  case  the  dairy- 
man would  be  committing  the  unpardonable  sin — fooling 
himself.     It  therefore  is  very  important  for  a  farmer  to 
find  out  whether  the  cows  keep  him  or  whether  ho  keeps 
the  tows. 


DR.  BABCOCK, 

INVENTOR  OF  THE 

BABCOCK  TEST 


-ly- 


PIPETTE  AND 
TEST  BOTTLE 


DETAILS  OF  MAKING  THE  BABCOCK  TEST 

Sampling. — The  most  important  part  of  the  work  consists  in  taking 
the  sample  properly.  Before  the  milk  is  drawn  into  the  pipette,  it  should 
be  poured  back  and  forth  several  times  especially  if  any  cream  has  come 
to  the  surface  or  adheres  to  the  side  of  the  sample  bottle.  If  these  pre- 
cautions are  not  observed  the  test  is  bound  to  be  incorrect. 

Filling    the    Pipette. — Immediately   after  the   milk 
is  mixed  it  should  be  drawn  up  into  the  pipette  by 
sucking  with  the  mouth  until  the  milk  passes  the 
mark  on  the  stem  above  the  bulb  of  the  pipette. 
The  forefinger  should  be  placed  quickly  over  the 
end  of  the  pipette,  and  the  milk  should  be  al- 
lowed to  escape  from  the  pipette  drop  by  drop 
until  the  mark  on  the  stem  is  reached.    It  is  an 
easy  matter  to  maintain  the  proper  height  in 
the   pipette   by  exerting   a    little   pressure 
with  the  forefinger.  By  seeing  that  the  fore- 
finger is  dry  and  by  practicing  a  little,  a  be- 
ginner will  be  surprised  to  see  huw  rapidly  he 
will  become  proficient  in  the  use  of  a  pipette. 


SHOWING    PROPER    WAY    TO 

TRANSFER  MILK  FROM 

PIPETTE    TO       :3ST 

BOTTLE 


Testing  Dairy  Cuwh 


51 


Transferring  the  Milk  to  the  Teat  Bottle. — It  is  an  easy  matter  to 
transfer  the  milk  from  the  pipette  to  the  test  bottle  by  inclining  the  milk 
test  bottle  and  placing  the  end  of  the  pipette  into  the  top  of  the  neck  of 
the  test  bottle.  The  speed  with  which  the  milk  flows  into  the  bottle  can 
be  regulated  by  the  forefinger.  If  the  milk  is  directed  to  flow  along  the 
lower  side  of  the  neck  of  the  inclined  bottle  it  will  not  be  difficult  for  the 
air  within  the  bottle  to  escape.  Th<  is  always  a  drop  at  the  tip  of  the 
pipette  which  should  be  gently  blow,    into  the  test  bottle. 

Adding  the  Acid. — The  acid  used  for  making  the  Babcock  test  3  the 
ordinary  commercial  sulfuric  acid.  It  is  usually  obtainable  at  a  drug 
store,  but  can  be  easily  secured  at  ulmost  any  creamery  or  cheese  iactory. 
Care  must  be  exercised  so  that  it  does  not  come  into  contact  with  the 
hands  or  clothing.  If  such  an  accident  should  happen,  the  acid  should 
be  washed  off  immediately  by  using  plenty  of  cold  water.  If  it  gets  on 
the  clothing,  the  washing  should  be  followed  by  an  application  of  dilute 
ammonia.  The  acid  bottle  should  be  kept  corked  to  prevent  its  getting 
weak,  and  should  also  be  kept  away  from  children. 

The  acid  measure  should  be  filled  to  the  mark,  and  the  acid  should 
then  be  slowly  transferred  into  the  milk  test  bottle.  If  the  acid  is 
allowed  to  flow  along  the  lower  side  of  the  neck  of  the  test  bottle,  the 
air  will  escape.  It  is  better  to  hold  the  bottle  by  the  neck  while  the  acid 
is  being  poured  into  it  rather  than  to  hold  it  by  the  bulb  for  the  bottl 
will  rapidly  heat  up  when  it  is  filled  with  the  acid. 

Mixing  the  Acid  and  Milk. — If  one  holds  the  milk  test  bottle  by  the 
neck  in  a  slanting  position  it  is  an  easy  matter  to  mix  the  acid  and  the 
milk.  It  should  be  done  with  a  rotary  motion  and  not  with  short  jerks. 
The  rotary  motion  should  continue  until  the  milk  and  acid  are  thoroughly 
mixed  and  all  the  curd  dissolved.  The  mixture  will  get  very  warm  and 
will  soon  become  black. 

Whirling  and  Filling  the  Bottles. — The  test  bottles  should  then  be 
placed  in  the  tester  opposite  each  other  in  order  that  the  machine  may 
run  smoothly.  If  the  bottles  are  not  in  "balance"  the  machine  will 
vibrate  badly  and  may  even  cause  serious  trouble.  The  speed  at  which 
the  handle  should  be  turned  is  usually  indicated  on  the  machine.  This 
speed  should  be  maintained  for  fully  five  minutes.  The  bottles  should 
then  be  allowed  gradually  to  come  to  a  stop.  All  efforts  to  stop  the  machine 
suddenly  sb  Id  be  discouraged.  The  bottles  should  then  be  filled  to  the 
neck  with  clean,  hot  soft  water.  This  can  readily  be  done  with  a  pipette 
or  acid  measure.  Then  the  bottles  should  be  whirled  a  second  time  for 
a  period  of  two  minutes.  After  the  machine  has  been  stopped  more  hot 
soft  water  should  be  added.  The  purpose  of  the  second  filling  is  to  wash 
the  fat  free  of  any  curd  or  sediment  that  may  be  mixed  with  it  and  also  to 
bring  all  the  fat  well  up  into  the  graduated  part  of  the  neck  of  the  bottle. 
A  third  whirling  at  full  speed  for  two  minutes  will  bring  the  fat  into 
the  neck  so  that  it  can  be  read. 

A  word  of  precaution  at  this  time  may  not  be  out  of  place.     Only 


52 


TeHtliig  Dairy  Co\v» 


enclosed  testers  should  be  used,  and  care  should  be  exercised  that  the 
cover  is  not  removed  while  the  bottles  are  in  motion, 

Reading  the  Fat  Column. — After  the  bottles  have  been  whirled,  they 
should  be  placed  in  water  having  a  temperature  of  120  to  140  degrees  F. 
The  reason  for  this  is  that  the  bottles  are  so  calibrated  that  only  correct 
tests  can  be  made  when  the  fat  in  the  neck  of  the  bottles  has  this  tem- 
perature. For  this  reason  the  fat  column  should  be  submerged  beneath 
the  water  and  allowed  to  remain  there  until  it  has  had  time  to  adjust 
itself  to  that  temperature.  This  is  particularly  important  where  hand 
testers  are  employed. 

A  fat  column  can  be  read  very  readily  with  the  aid  of  a  pair  of 
dividers.  The  legs  of  the  dividers  are  spread  so  that  one  of  them  rests 
on  the  highest  point  while  the  other  rests  on  the  lowest  point  of  the  fat 
column.  If  now, 
the  dividers  re- 
maining  un- 
changed, the 
lower  leg  is 
placed  at  the  zero 
mark,  the  upper 
point  will  indicate 
the  correct  read- 
ing of  the  test.  It 
must  be  remem- 
bered that  the 
extremes  of  the 
fat  column  are 
read.  Another 
way,  but  not 
quite  so  reliable, 
is  to  read  the 
position  of  the 
lower  part  of  the 
fat     column     and 

subtract  this  reading  from  the  upper  reading  of  the  fat  column.  For 
example,  if  the  lower  reading  is  1.6,  and  the  upper  reading  is  5.4,  the  test 
of  the  milk  is  5.4  less  1.6,  or  S.S';^. 

Emptying  the  Waste. — As  the  acid  used  is  very  strong,  special  effort 
should  be  taken  to  see  that  the  waste  from  the  test  bottles  is  well  taken 
care  of.  It  is  best  to  empty  the  bottles  into  earthen  jars  and  wash  the 
bottles  with  weak  alkali  water  and  then  with  clean  water.  The  waste  acid 
should  be  emptied  where  it  will  not  do  any  injury. 

TESTING  CREAM 

Owing  to  the  rapid  development  of  the  hand  separator  system  a  very 
large  part  of  the  milk  now  produced  is  separated  on  farms.  The  ad- 
vantages of  this  system  appeal  to  dairymen  who  would  rather  market 


THE    DIVIDERS    IN    THE 
FIRST  POSITION  FOR 
READING  THE  TEST 


THE   DIVIDERS   IN   THE 

SECOND  POSITION  FOR 

READING  THE  TEST 


TestlnK  Ualry  Cawn 


53 


cream  than  milk.  The  Babcock  test  offers  a  simple  method  for  the  de- 
termination of  fat  in  cream.  The  same  machine  that  is  used  for  testing 
milk  can  also  be  used  for  testing  cream.  The  bottles,  however,  must  be 
especially  constructed  as  the  necks  must  have  a  larger  capacity.  In 
addition,  some  accurate  and  simple  scale  for  weighing  the  sample  is  neces- 
sary. Cream  scales  and  cream  test  bottles  can  be  purchased  at  any  dairy 
supply  house. 

Owing  to  the  inaccuracy  of  testing  cream  when  measured  by  a 
pipette  most  states  have  passed  laws  making  it  illegal  to  test  cream  by 
this  method  and  requiring  that  cream  must  be  sampled  by  weight.  Nine 
grams  are  now  generally  used.  After  the  nine  grams  of  cream  have 
been  weighed  into  the  cream  bottle,  sufficient  sulfuric  acid  is  added  to 
the  same  in  small  portions  until  the  mixture  becomes  a  chocolate  brown 
color.  It  is  then  placed  in  the  machine  and  the  test  completed  as  if  it 
were  milk. 

TESTING  SKIM-MILK 
It  is  needless  to  state  that  the  skim-milk  from  a  hand  separator 
should  be  regularly  tested  to  determine  whether  the  separator  is  doing 
efficient  work.  In  order  that  skim-milk  may  be  tested  satisfactorily,  it  is 
necessary,  as  in  the  care  of  milk  and  cream,  to  get  a  fair  sample.  This 
can  be  done  only  by  getting  a  large  sample  from  the  separator  at  various 
times  of  operation— at  the  beginning,  during  the  run,  and  at  the  end. 
If  possible,  it  would  be  better  to  collect  the  entire  lot  of  milk  in  various 
cans  and  pour  the  lot  back  and  forth.  Then  get  a  fair  sample  and  test. 
Care  must  be  exercised  that  a  full  pipetteful  is  taken.  Skim-milk  often 
contains  so  much  foam  that  some  of  this  foam  may  get  into  the  pipette. 
For  that  reason  the  skim-milk  really  should  be  cooled  and  allowed  to 
stand  for  the  air  to  escape. 

Owing  to  the  small  amount  of  fat  in  the  neck,  skim-milk  can  be 
tested  only  in  a  specially  constructed  test  bottle.  It  is  tested  much  the 
same  way  as  milk  except  that  about  20  cubic  centimeters  of  acid  should 
be  used  and  the  tester  should  be  whirled  at  full  speed  for  at  least  six  or 
seven  minutes.  One  filling  and  an  additional  whirling  of  two  or  three 
minutes  are  sufficient.  If  possible  the  tester  should  be  kept  hot  while 
the  test  is  being  made. 

AVERAGE    COMPOSITION    OF    MILK    OF    DIFFERENT    BREEDS 
( From  comparison  of  breeds  at  the  N.  Y.  Agricultural  Experiment  Station) 

AYHSrilRE 


No. 
Anal- 

JKI 

252 
72 
112 
132 
238 


Water 
Per  Ct. 

8C.93 
86.20 
85.30 
87.82 
84.60 


Total 
Solids 
IVr  Ct. 

i.-j.oe 

13.77 
14.00 
12.39 
15.40 


Solid! 

not 

Fats 

Pit  I  t. 

9.1.-. 


Fat 
PfrCt. 


Csarin 
Per  C'«. 


Milk 
Suifar 
Per  (t. 


3.57  3.43  .5..'53 

DEVON 

9.60         3.70  4.15  5.07 

GUERNSEY 

9.47  5.12  3.01  5.11 

riOLSTEIN  FRIESI.\N 

9.07  3.40  .3..19  4.84 

.TERSEY 

9.80  5.01  3.91  5.15 


Att 
Per  It. 

0.098 
.760 
.753 
.735 
.743 


NitriH 

gen 

I'erct. 

0.543 
.595 
.570 
.540 
.618 


Daily 
Milk 
Yield 
I.ha. 

18.40 
12.65 
16.00 
22.65 
14.07 


54 


ToHtiiiK  Dairy  Cown 


y.-. 


.  >- 1; 
I-  =^ 


So*! 
en  o  - 


Oil 


SI'     .  ./ 


.  a   . 


HOW  TO  JUDGE  A  DAIRY  COW 

By  HUGH  G.  VAN  PELT 
Editor  and  Associate  Manager,  Kimball's  Dairy  Farmer 

ALTHOUGH  volumes  can  be,  and  have  been,  written  on  this  im- 
set  Zth'  '''\  «  fundamental  principles  can  be  intelligently 
essentiaf /nH  v\^''fl  ""'^''"  '^'  ^''  P°'"*«  ^hat  are  absolutely 
cow  bL  ;rH  r  .  ""^'"^  '""''  ^^  '''"'"''  «"''  ^^"  developed  if  the 
cow  be  productive  to  an   extent  that  she  is  profitable  to   milk.       The 

ml  h^  ^"^  "u    r^'^  '""''"P^''  '"  «"y  °"«  °f  '^^^^  points,  it  matters 
ia   y  co^  lit  7'  ''«/r>°P«''  in  the  other  four,  is  ^ot  a  wJol 
exZtinTth  .     K        •^.^^'■*  °^  ^  '°^'  ^"^  ^''  °^«'-  '«  unreasonable  in 

tTfrd^a^di^^r'^veHr  '^'"'^'  ^^°"°'"^^^"^  ^-^  ^-'^^^^^  - 
.en;f^i  cStS:':  j!^^s:""""' ''''-''"  ^-^^-^  ^^^-'•^- 

The  necessity  for  constitution  is  due  to  the  f«of  fi,„f  j      • 

..w  i«  „„.  ,„„  „    ,„,,,.  „,,,,  „,  J,  ^^  t,";^  SI  tt'S  rS 

Sir,l,       71,    '  "  """^  '°'  "™  "  "-  "•"""'^  »«  of  the  year    T» 

Constitution  is  indicated  by 
large,  open,  well  distended  nos- 
trils, through  which  great  vol- 
umes of  fresh  air  continually 
pass  to  the  lungs,  which  should 
be  located,  with  the  heart,  in  a 
respiratory  cavity,  capacious, 
due  to  great  depth  from  top  of 
shoulder  to  floor  of  chest,  and 
well  sprung  front  ribs. 

Cows    with    small    nostrils, 
shallow  and  flat  in  the  region  of 
the  lungs  and  heart,  are  never 
AN  OPEN  WELL  DiSTENDSD  NOSTRIL       strong  of  Constitution. 

because  whatever  else  the  cow  may  be  she  isTmlfhine,  C'T^Z 
farm  for  the  purpose  of  manufacturing  out  of  the  raw  material-the 
fnZ^r  f*T^'f ',  ^'""^  ""^  ^^^  fields-the  finished  commodities,  milk 
and  butter,  fat  Like  any  other  machine  her  value  is  determined  largely 
by  the  amount  of  raw  material  she  can  handle  economically  during  a 
given  period  of  time.  uun.ig  a 


A  JT^^Br-  m«e» 


•--»»';   Ni'-s.'   -"WAi.! 


56 


Huh-  tu  Judge  a  Dairy  Cow 


SPLENDID 


LENGTH      FROM 
HIP   BONES 


SHOULDER     TO 


To  be  capacious,  the  cow  must  be  long  from  shoulder  to  hip  bones, 
have  well  sprung  and  deep  ribs,  giving  suilicient  space  for  the  storage  of 

much  food.  In  addi- 
tion the  body  should 
be  covered  with  hide 
that  is  soft  and 
pliable,  which  in 
turn  is  covered  with 
hair  that  is  soft  and 
siliiy.  This  texture 
indicates  power  of 
digestion,  and 
coupled  with  size  of 
barrel,  insures  great 
capacity. 

Cows  which  are 
either  short  or  shal- 
low of  body,  slab- 
sided  or  have  hides 
which  are  hard  and 
stiff,  covered  with 
harsh,  wiry  hair,  are  capable  of  consuming  only  small  amounts  of  food, 
a  large  percentage  of  which  is  not  digested,  assimilated  and  made  into 
milk;  therefore,  from  the  dairyman's  standpoint,  there  is  a  great  waste. 
By  the  term  "Nervous  Temperament"  is  meant  that  disposition  which 
induces  the  cow  or  any  other  animal  to  work  diligently  to  accomplish 
a  specific  purpose.  This  essential  point  is  indicated  by  large,  bright, 
prominent  eyes  set  far  apart,  with  broad,  well  dished  face,  indicating 
large  brain  power 
for  controlling  the 
nervous  system. 

Associated  with 
this  is  a  wedge- 
shaped  body,  free 
from  all  signs  of 
beefiness  during 
milking  periods  and 
a  rather  refined, 
open-jointed  b  a  c  k  - 
bone  with  the  verte- 
brae apparent  to  the 
eye  and  prominent  to 
the  touch.  These 
appearances  indicate 
that    the    cow    has 


A    SOFT,    PLIABLE,    ELASTIC     HIDE    INDICATING 
POWER  OP  DIGESTIVE  ORGANS 


converted  all  the  feed,  except  that  which  is  necessary  for  her  mainte- 
nance, into  milk  and  butter-fat. 


How  Ui  JudRe  n  Dr.ir)-  fuw 


57 


On  the  other  hand,  the  cow  that  is  flat  in  the  face,  narrow  between 
the  eyes,  with  dull,  slug^sh  eyes,  and  body  covered  more  or  less  deeply 
with  superfluous  fat,  is  one  that  has  misappropriated  the  food  her  master 
has  given  her,  and  converted  it  into  fat  for  protecting  her  own  body, 
rather  than  into  milk  and  butter-fut  that  would  be  a  source  of  profit. 

All  milk  and  butter-fat  is  made  from  food  consumed  by  the  cow;  this 
food  is  digested  in  the  abdominal  region.  Milk  and  butter-fat  are  manu- 
factured in  the  udder;  therefore  it  is  necessary  for  the  digested  food  to 
be  transported  from  the  digestive  organs  to  the  udder,  in  order  that  the 
process  of  milk  making  may  take  place. 

This  transportation  of  nutrients  is  accomplished  by  their  being  ab- 
sorbed by  the  blood,  car- 
ried and  deposited  among 
the  tissues  of  the  udder. 
For  this  reason,  the 
greater  the  blood  flow 
through  the  udder,  other 
things  being  equal,  the 
greater  the  supply  of  milk- 
making  nutrients  and  the 
greater  the  production  ox 
the  cow 

Efficient  blood  circula- 
tion is  indicated  by  a  net- 
work  of  veins  on  the  ud- 
der; the  large  milk  veina 
^r  mammary  veins,  pass- 
1  ig  forward  from  the  ud- 
der along  each  side  of  the 
abdomen;  and  the  large- 
ness and  numerousness  of 
the  milk  wells  or  holes  in 
the  abdomen  through  which 
these  blood  vessels  pass, 
carrying  the  blood  on  its 
return  to  the  lungs  and 
heart  for  purification  and  to  be  pumped  back  again. 

All  great  producing  cows  have  large,  long,  crooked,  branching  vei-is, 
with  milk  wells  large  enough  to  insert  the  thumb,  varying  in  r.  uer 
from  two  to  four  or  six  and  in  some  instances  of  exceptions'!/  pro- 
ductive cows,  to  ten  or  twelve.  The  great  number  of  milk  weP  indK  -  e 
that  the  blood  circulation  is  so  great  that  it  all  cannot  retur,.  throu^/h 
one  milk  well  on  each  side,  and  therefore  nature  has  been  compe'ieoi  to 
provide  additional  openings. 

Cows  with  small,  short,  straight  milk  veins  and  only  two  small  welln, 
give  evidence  that  either  the  blood  circulation  is  small  and  sluggish,  or 


A    NETWORK   OF"   VEINS   ON    THE   UDDER 


68 


How  U>  JudKe  a  l>ulry  t"ow 


thnt  the  nutrients  are  being  conveyed  to  some  other  portion  of  the  body 
to  be  converted  into  some  product  other  than  high-priced  miilc  and  butter- 
fat. 

Ability,  the  fifth  essential  point,  is  determined  by  an  udder  that  is  at 
once  large  and  of  accej  Ubie  q-iality  and  texture.  To  be  large,  the  udder 
must  be  broad.  Bread  h  of  udder  is  secured  only  where  the  thighs  are 
thin  and  curving  out^vard,  giving  room  for  breadth. 

To  be  long,  the  udder  must  be  atUched  high  behind,  and  carried  fa-- 
forward,  with  broad,  even  and  fully  developed  quarters.  Oftentimes  size 
of  udder  is  secured  by  depth,  rather  than  by  length  and  breadth.  Such 
udders  are  not  commendable,  because  only  a  small  area  come-s  into  contact 
with  the  large  mammary  veins  at  the  juncture  of  the  body,  and  such 
udders  bemg  pendulent,  they  are  the  source  of  much  trouble,  because 
when  the  cow  lies  down  on  cold  surfaces  the  udder  is  exposed  and  con- 
tracts garget  and  other  udder  diseaics. 

Such  an  udder  is  also  inconvenient,  because  during  the  muddy  season 
the  cow  carries  to  the  barn  mud  and  filth,  a  portion  of  which  often  finds 
its  way  into  the  milk  pail. 

Texture  of  the  udder  is  equally  as  nece.ssary  as  size.  Texture  is  in- 
dicated by  softness  and  pliabiMty,  elasticity  and  a  covering  of  hair  that 
IS  short,  fine  and  silky.  Such  an  udder  expands  when  the  cow  feeds  and 
upon  bemg  milked,  collapses,  giving  forth  large  quantities  of  milk  and 
butter-fat. 

On  the  other  hand,  t'  <»  udder  that  is  hard,  beefy  and  covered  with 
coarse,  wiry  hair,  retain  3  shape,  being  just  as  large  after  milking  as 
before.  Size  and  develo  jnt  of  an  udder  of  this  quality  make  little  dif- 
ference because  the  co  possessing  them  are  seldom  if  ever  productive 
or  profitable  at  the  paii. 


AN    UDDER    OF    EXCELLENT    TEXTURE    ATTACHED    HIGH 
BEHIND 


BREEDS  OF  DAIRY  CATTLE 

By  F.  A.  PEARSON 

Department  of  Dairy  Hiighundry 

lllitioiM  College  of  AgricuU:ire 


r.    A.    PEARSON 


COW'S  now  producing  from  10,000  to  30,000 
pounds  of  milk  are  di'scendtnl  from  an- 
cestors capable  of  givinfr  but  2,000 
pounds,  or  less.  This  ability  to  yield  increas- 
ing amounts  of  milk  has  come  about  through 
changes  in  type  and  temperament  caused  by 
the  surrounding  conditions  and  by  careful 
selection  and  breeding. 

HOLSTEIN-FRIESIANS 

The  Holstein-Friesian  breed  originated  in 
Holland  and  has  been  an  important  factor  in 
the  agriculture  of  that  country  for  more  than 
a  thousand  years.  There  the  breed  is  known  as 
the  Friesian  and  has  been  bred  pure  for  many 
hundreds  of  year.';  without  the  intermingling  of  other  blood,  with  one 
possible  exception.  Some  two  hundred  years  ago  red  cattle  were  imported 
into  North  Holland  following  the  inroads  of  a  devastating  disease.  This 
blood  was  mixed  with  some  herds,  though  many  were  maintained  entirely 
pure.  There  are  now  many  registered  red  and  white  Friesians  in  Hol- 
land. Red  disqualifies  for  registration  in  this  country,  though  occasion- 
ally the  red  crops  out  in  calves,  whose  ancestry,  so  far  as  known,  were 
black  and  white. 

This  milk  has  been  used 
and  is  still  used  almost 
exclusively  for  the  manu- 
facture of  butter  and 
cheese.  The  Hollander 
must  send  to  the  block 
practically  all  of  his  bull 
calves  and  a  considerable 
proportion  of  his  heifers 
and  cows,  and  so  he  has 
selected  a  type  which  will 
fatten  readily  when  not 
milking.  This  type  is  more 
beefy  and  compact  and 
less  open  in  conformation 
than  most  of  the  breed  in  ''"^"^88  SKYLARK  ORMSBY,  CHAMPION  HOL- 
tnan  most  ot  tne  Dreed  in  stftn  cow.  year's  record,  27,761.7  lbs.  op 
this  country.  milk;  1,205.091  LBS.  oF  butter-fat 


60 


itrewln  <>r  llMtry  (Mttle 


The  Holgtcin-Fiicsian  is  the  \itrgt'»t  of  the  dairy  breeds,  mature 
bulls  weiKhing  from  2000  to  2fiOO  pouniht  and  mature  cowh  from  1200 
to  1600  pounds.   Although  their  average  of  fat  iH  uround  ■1.4'.   and  lower 

than  that  of  other  bre«d«, 
their  milk  production  iH 
enough  heavier  to  make 
them  e()ual  in  butter-f«t 
production. 

JERSEYS 
Little  is  known  regard- 
ing the  origin  of  the 
Jersey  breed.  It  is  sup- 
posed, however,  that  it 
has  descended  from  cattle 
brought  to  the  Channel 
Islands  in  the  earl>  days 
by  French  refugees.  These 
were  probably  similar  to 
the  Normandy  and  Brit- 
tany cattle  now  found  in 
Northwestern  France. 
Whatever  its  origin  may 
have  been,  it  is  known  that  the  Jersey  on  the  island  has  been  bred  pure  for 
several  hundred  ytars.  Since  1789  it  has  been  prohibited  by  law  to  import 
cattle  to  the  island,  except  for  immediate  slaughter.  At  that  time  there 
was  little  difference  between  the  cattle  on  the  various  islands  of  the  Chan- 
nel group.  The  Jerscymen,  however,  preferred  a  refined,  more  nearly  solid 
colored  animal,  suited  not  only  to  the  production  of  butter,  but  also  to 
the  adornment  of  the  estates  of  the  English  noblemen.  Selection  to  this 
ideal  has  produced  the  most  highly  developed  dairy  type  to  be  found 
among  the  dairy  breeds,  both  as  to  conformation  and  temperament. 

The  Jersey  produces  very  rich  milk,  testing  around  5.4';  of  butter- 
fat.  Most  Jerseys  are  solid  in  color  shading  to  black  at  the  points, 
though  many  are  spotted  with  white,  a  marking  which  in  no  way  indi- 
cates impurity  of  blood.  Mature  cows  of  this  breed  weigh  from  600  to 
1000  pounds.     Mature  bulls  weigh  from  1400  to  1800  pounds. 


SOPHIE  1!)  OK  HOOD  FARM,  CHAMPION  JERSEY 
row.  YEAR'S  RECORD,  17,557  LBS.  OK  MILK; 
999    LBS.    OF    BUTTER-FAT 


GUERNSEYS 

The  origin  of  the  Guernseys  so  far  as  known  is  the  same  as  that  of 
the  Jersey.  The  Guernseyman,  however,  has  selected  and  bred  for  utility 
alone  and  has  therefore  developed  a  type  of  cow  larger  and  more  rugged 
than  the  Jersey.  She  is  a  heavier  producer  of  milk,  somewhat  lower  in 
butter-fat  content  than  that  of  the  Jersey. 

It  has  not  been  until  recent  years  that  Guernseys  have  been  imported 
to  America.  Their  popularity  is  so  great  at  the  present  time,  however, 
that  greater  numbers  of  them  are  now  being  brought  in  than  of  any  other 


llr«>«^lM  of  Dnir)   <  itttic 


61 


Mt'RNE  COWAN.  CHAMPION  GUERNSEY  COW. 
YEAR'S  RECORD,  24.008  LBS.  OK  MILK;  1,098.18 
LBS.    OF    BUTTER-FAT 


bred.     Althoujjh  there  ix  a  companitivt'ly  small  number  of  (Jucrns..vs  in 
thiK  country,   rapid  gainn  are   beinjr  mad.-.      Their  adapUbility    u,  c  ,r 

conditions   and   thi-ir   nvn- 

eral  exct'llen ku  have  made 

lht'.»e  cows  one  of  the  most 

I^^^^^^^^^^^^^^^^^^^^^HP^    popular  dairy 

'^^^^^^^^^^^^^^^^^^^^^^  Colors     are     varymjf 

•shades  of  red  ur  fawn  and 
white,  the  darker  color  nn- 
dominatinjf.  Matin  i-  hulls 
weiifh  from  1500  i  1800 
pounds.  Towa  raf'k't'  fiom 
HOO  to  1100  pound  »nd 
Kive  a  fair  am.  au  of 
milk,  averaffing  around 
')'!  butter-fat.  Tht-  bt.-ed 
is  similar  to  the  Jersey  in 
economic  prod  ..tion  .f 
butter-fat.  A  rich,  yel- 
low color  is  characteristic 

of  (.uernsey  milk  and  butter  and  the  breed  is  preferred  by  many  l>ecau»e 

of  that  fact. 

THE  AYRSHIRE 

The  native  home  of  the  Ayrshire  is  the  county  of  Ayr.  in  Scotland. 
Ayrshires  have  been  developed  with  such  definite  purpose  that  a  unif,,rm 
type  has  been  obtained.  Ayrshire  is  hilly,  the  soil  of  only  fair  ft-rtility 
and  the  climate  severe.  These  conditions  have  tended  to  give  the  Ayr- 
shire the  two  characteristics  for  which  it  is  most  famous,  activity  and 
hardihood,  which  allow  it  to  thrive  on  poor  and  rough  pa  Mures  in 
a  cold  and  rigorous  climate.  The  color  is  red,  brown  or  black  and  white, 
the  darker  color  in  Scotch  cattle  predominating.  Cows  fatten  readily 
when  dry  and  pivduce 
a    good    quality    of    beef. 

The  Ayrshire  has  been 
selected  and  bred  to  obta.n 
great  symmetry  of  body 
and  udder  and  as  a  result 
we  find  such  form  and 
style  in  no  other  breed. 
The  udder,  particularly,  is 
superior  in  shape. 

One  of  the  early  ob- 
jections to  the  breed  in 
Afneri:-a  was  the  typicaiiy 
small     and     short     teats 

found    on    imoorted    cows     ^^rclaugh  may  mischief,  champion  ayr- 
ouna    on    imported    cows,     shire  COW.    YEAR'S  RECORD,  2.-,,328.7  LBS.  OF 
American    breeders,    how-     milk;  897.87  lbs.  of  buttuk-fat 


6Z 


Itreetl.s  of  l>alo'  t'attle 


ever,    are   gradually    doing   away    with    this    difficulty    through    careful 
selection. 

The  breed  has  obtained  its  strongest  foothold  in  the  New  England 
States  and  in  Canada,  where  the  land  is  rough  and  the  climate  severe. 
The  breed  has  never  been  exploited  and  its  slowly  increasing  popularity 
is  entirely  due  to  its  many  excellent  qualities.  It  produces  large  quan- 
tities of  milk,  better  balanced  in  its  solid  constituents  than  that  of  any 
breed,  the  fat  per  cent  averaging  around  3'', .  Mature  bulls  weigh  from 
1500  to  2000  pounds  and  cows  around  1000  pounds  in  fair  flesh. 


OTHER  MILKING  BREEDS  OF  CATTLE 

BESIDES  the  four  leading  breeds  of  dairy  cattle  we  have  the  Brown 
Swiss  and  the   Dutch   Belted.    'Both   of  these  are  good  milk  and 
buHer  producers  and  may  be  classed  with  the  strictly  dairy  breeds. 
They  are,  however,  not  as  numerous  in  this  country  as  the  four  duiry 
breeds  described  by  Mr.  Pearson  in  the   preceding  chapter. 

BROWN  SWISS 

The  Brown  Swiss,  as  the  name  indicates,  originated  in  Switzerland. 
They  are  remarkably  strong,  healthy  animals,  larger  and  coarser  than 

any  other  dairy  breeds. 
While  many  individuals 
have  made  excellent  dairy 
and  milk  records,  the  total 
number  of  the  breed  in 
this  country  is  small  and 
it  has  not,  therefore,  been 
as  important  a  factor  in 
the  dairy  industries  here 
as  it  has  been  in  Swit- 
zerland. The  number  of 
animals,  however,  is 
rapidly  increasing  and 
the  breed  is  receiving 
more  and  more  attention 
from  dairymen. 

DUTCH    BELTED 

The  Dutch  Belted 
Cattle  closely  resemble 
the  Holstein  in  form  and 
production.  These  cattle 
are  invariably  black  with  a  white  belt  around  the  body.  There  are 
probably  about  2000  in  America.  Many  people  have  an  erroneous  idea 
that  their  chief  asset  is  their  distinctive  color  marking.     This,  however, 


CHAMPION  BROWN  SWISS  COW,  COLLEGE 
BRAVURA  2d,  PRODUCED  IN  ONE  YEAR  19,460.06 
LBS.  OF  MILK,  CONTAINING  998.005  LBS.  OF 
BUTTER-FAT. 


Breeds  of  Dairy  Cattle 


63 


is  not  the  case.  Consider- 
ing the  Bmall  number  of 
the  breed,  it  has  pro- 
duced as  many  excellent 
individuals  as  any  breed. 
At  the  Chicago  World's 
Fair,  1893,  Dutch  Belted 
Cow,  Lady  Baird  No.  82, 
produced  32  quarts  of 
milk  per  day,  not  being 
equalled  by  any  other 
cow  on  exhibition.  In 
1909  a  Dutch  Belted  cow 
won  a  prize  of  $10,  of- 
fered by  The  De  Laval 
Separator  Company  for 
producing  the  largest 
quantity  of  milk  at  one 
milking  on  a  fair  ground. 


AUNT     MACRINA     931      AND     HER     DAUGHTER, 
HAPPY   THOUGHT    1540 


LEGAL  WEIGHT  OF  VARIOUS  COMMODITIES 
(Minimum  weight,  by  U.  S.  Statute) 


Apples,  dried 

Kailiy 

Ucans.   niKtor    

Heatis.  wliltc 

BliH'Krass  seed 

l«ran     

Buckwheat     

Clover  seed    

foal     

t'orn,    shelled    

I'orn,  In  the  ear 

I'orn   meal 

Flaxseed    

Hemp   seed    ...    

Hungarian  grass  seed 


rounds  per 
Itiishel 
I'O 
48 
4<i 
(>0 
44 
L'fl 
4S 
I'll  I 
80 

70 
48 
.->6 
44 
."O 


l.inii',  iinsluked 

-Malt      

-Millet   seed    

Hats    

Onions     

Tens     

I'eas,  t'roiiml  pea  niial 

I'otatoes.     Irish     

I'otatoes,    sweet    

Kye    

Salt,   fine    

Salt,   ooarsi-    

Tiinotliy    Slid    

Tiii-nlps    

Wheat    


['ounds  piT 
Hushel 
:!o 
38 
."lit 
.■{2 

m 

42 

Olj 

lli- 
46 

lio 


RULE  FOR  ESTIMATING  HAY 
Hay  is  often  sold  in  the  mow  or  stack  where  the  weight  ha.s  to  be 
estimated.  For  this  purpose  400  cubic  feet  of  hay  is  considered  a  ton. 
The  actual  weight  of  400  cubic  leet  of  hay  will  vary  according  to  the 
quality  of  the  hay,  time  of  cutting,  position  in  the  mow,  etc.  For  making 
an  estimate  in  a  given  case  multiply  together  the  length,  breadth  and 
height  of  the  mow  or  stack  in  feet  and  divide  the  product  by  400.  The 
quotient  will  be  the  number  of  tons. 

MEASURING  CORN  IN  BULK 
Two  cubic  feet  of  sound,  dry  com  in  the  ear  will  make  a  bushel 
shelled.  To  get  the  quantity  of  shelled  com  in  a  crib  of  com  in  the  ear. 
measure  the  length,  breadth  and  height  of  the  crib,  inside  of  the  rail; 
multiply  the  length  by  the  breadth,  and  the  product  by  the  height;  then 
divide  the  product  by  two,  and  you  have  the  number  of  bushels  in  the  crib. 


BUTTER  MAKING  ON  THE  FARM 

By  S.  E.  BARNES 
of  The  De  Laval  Separator  Company 


THE  principal  idea  and  the  most  important 
factor  in  making  butter  is  to  make  it  so 
good  and  put  it  up  in  such  an  attractive 
way  that  every  one  will  want  it. 

First  of  all,  everything  that  comes  in 
contact  with  the  milk  and  cream  must  be 
scrupulously  clean,  for  milk  is  the  most  easily 
contaminated  food  product  that  we  have,  and 
a  little  carelessness  may  spoil  a  whole  batch 
of  butter  and  make  it  unsalable. 

The  cream  should  be  cooled  as  soon  as  it 
comes  from  the  separator  and  should  be  kept  in 
a  cool  place  until  enough  is  had  to  make  a 
BARNES  churning.     It  would  be  well  to  have  a  small 

wooden  trough  that  can  be  filled  with  cold  water,  in  which  to  set  the  cans 
or  jars  of  cream  to  keep  them  cool.  The  water  in  this  should  be  changed 
frequently,  or,  better  still,  a  running  stream  through  it  all  the  time  would 
be  ideal.  After  enough  cream  has  been  accumulated  to  make  a  churning 
(generally  about  two  or  three  days'  cream)  it  should  all  be  mixed  together 
in  one  large  can,  thoroughly  stirred  and  allowed  to 
stand  over  night  to  ripen  or  evenly  sour  before 
churning. 

In  the  winter  time  this  cream  may  have  to  be 
warmed  to  about  70  degrees  F.  before  it  will  sour.  This 
should  be  done  at  the  time  of  mixing  it  the  night 
before  churning.  In  this  case  it  should  be  coded 
down  the  next  morning  to  about  60  degrees  F.  before 
the  churning  is  begun.  It  is  always  best  to  have 
a  dairy  thermometer  and  test  the  temperature  of  the 
cream,  for  the  temperature  is  very  important  in 
butter  making. 

Three   times    a   week   during   the   summer   and 
twice  a  week  during  the  winter  is  often  enough  to 
chum.     A  barrel  chum  is  about  the  most  convenient  for  home  use,  for 
It  is  easy  to  handle  and  keep  clean,  and  does  not  cost  much. 

When  ready  for  the  chum,  see  that  the  temperature  is  at  about 
60  degrees  F.,  then  pour  the  ripened  cream  into  the  chum  and  chum  it 
until  the  butter  has  come  in  the  form  of  small  granules  about  the  size  of 
wheat  grains.  Then  draw  off  the  buttermilk,  leaving  the  butter  in  the 
churn.    Over  this  butter  pour  fresh  cold  water,  pnt  on  the  lid  and  turn 


THE  POPULAR 
"BARREL"  CHURN 


Batter  Making  on  the  Farm 


65 


A  GOOD  BUTTER-WORKER  IN  THE 
DAIRY  SOON  PAYS  FOB  ITSELF 


Remember,  butter  should 
much,  only  enough  to  dissolve  the  salt  and  get  the 
butter  into  a  nice,  waxy  consistency.  Butter  is  often 
worked  until  it  is  soft  nnd  greasy,  which  is  very 
undesirable  and  makes  a 
very  poor  product.  After 
the  working  is  done,  it  should 
then  be  molded  into  pound 
prints  and  wrapped  neatly 
in  parchment  paper  and  kept 
in  a  cool  place  until  marketed. 
Remember  that  appearance 
goes  a  long  ways  in  selling 
A  HANDY  ICE-BOX  FOR      an  article 

SHIPPING  BUTTER 


the  churn  two  or  three  rounds  to  wash 
the  butter;  draw  off  the  water,  then 
the  butter  is  ready  to  remove  from  the 
chum  for  salting  and  working. 

It  should  be  salted  at  the  rate  of 
one  ounce  to  the  pound,  and  worked 
with  a  paddle  or  on  a  so-called  butter- 
worker.  Always  handle  the  butter  with 
a  paddle  or  ladle;  never  allow  the  hands 
to  touch  it,  for  the  warmth  of  the  hands 
would  make  the  butter  soft  and  greasy. 

not    be    worked    too 


J 


-^Jfc. 


NEAT,  ATTRACTIVE 

PRINTS  HELP  YOUR 

BUTTER  SALES 


A  SIMPLE  WAY  TO  DETERMINE  THE  AMOUNT  OF  CREAM  OF 

ANY  DESIRED  RICHNESS  A  GIVEN  QUANTITY 

OF  MILK  SHOULD  PRODUCE 

This  is  something  one  would  often  like  to  know,  and  is  capable  of 
determination  in  very  simple  manner,  provided  the  percentage  of  butter- 
fat  in  the  milk  is  first  ascertained. 

Multiply  the  pounds  of  milk  by  the  per  cent  of  fat  in  the  milk,  and 
then  divide  the  product  by  the  per  cent  of  fat  it  is  desired  that  the  cream 
should  contain. 

The  result  will  be  the  pounds  of  cream  that  the  amount  of  milk  would 
produce  of  the  prescribed  degree  of  richness,  and  if  this  is  divided  by 
2.091,  which  U  the  weight  of  one  quart  of  cream,  the  figure  thus  obtained 
will  be  the  number  of  quarts  of  cream  that  would  be  produced. 

For  example,  if  it  is  desired  to  know  what  quantity  of  30  per  cent 


66 


Ricimesa  of  Cream 


cream  would  be  produced  by  100  lbs.  of  5  per  cent  milk  proceed  as  fol- 
lows: 

Multiply  100  X  5  =  500;  divide  500  by  30  =  16.66%;  divide  16.66% 
by  2.091       7.97,  the  number  of  quarts  of  cream  there  would  be. 

HOW  TO  REDUCE  THE  RICHNESS  OR  PERCENTAGE 
OF  FAT  IN  CREAM 

This  is  something  which  is  likewise  frequently  desirable  to  know  how 
to  do,  that  is,  to  reduce  the  percentage  of  butter-fat  in  a  given  quantity 
of  cream  by  the  addition  of  full  or  skim-milk. 

First  ascertain  the  per  cent  of  butter-fat  in  the  cream  it  is  desired 
to  reduce,  and  second,  if  full  milk  is  to  be  used  the  per  cent  of  butter-fat 
in  same. 

Then  multiply  the  pounds  of  cream  to  be  reduced  by  the  per  cent  of 
fat  in  the  cream,  and  also,  separately,  a  like  number  of  pounds  by  the 
per  cent  of  fat  it  is  desired  the  cream  should  be  reduced  to  —  and  deduct 
one  result  from  the  other. 

Next  subtract  the  per  cent  of  fat  in  the  full  milk  to  be  added  from 
the  per  cent  of  fat  in  the  cream  desired  to  be  obtained. 

Then  divide  the  difference  between  the  two  first  multiplications  by 
the  result  of  this  last  subtraction,  and  the  quotient  will  be  the  number  of 
pounds  of  milk  required  to  be  added. 

For  example,  if  it  is  desired  to  reduce  100  lbs.  of  cream  testing 
30  per  cent  of  butter-fat  to  cream  that  will  test  20  per  cent  of  butter-fat 
by  the  addition  of  milk  containing  4  per  cent  of  butter-fat  proceed  as 
follows : 

100  X  30  =  3000 
100  X  20  =  2000 


1000 
20—    4^  16 
16)1000(62.50 

In  other  words,  the  amount  of  such  milk  to  be  added  would  be 
62%  lbs.  and  the  bulk  of  20  per  cent  cream  would  then  be  162 '^  lbs. 
instead  of  the  original  100  lbs.  of  30  per  cent  cream. 

If  skim-milk  is  used  to  reduce  the  percentage  of  fat  in  the  cream  and 
there  is  thus  no  fat  at  all  in  the  skim-milk,  that  part  of  the  formula  is 
naturally  omitted,  and  the  result  of  the  first  subtraction  is  simply  divided 
by  the  per  cent  of  fat  it  is  desired  the  cream  should  obtain. 

In  that  case  in  the  above  illustration  1000  would  be  divided  by  20, 
giving  the  quotient  of  50,  this  being  the  number  of  pounds  of  skim-milk 
required  to  be  added  to  reduce  the  30  per  cent  cream  to  20  per  cent  butttr- 
fat  richness,  and  the  bulk  of  reduced  cream  would  then  be  150  lbs. 


Useful  Information 


67 


WHITEWASH 

Ordinary  Whitewash. — This  is  made  by  slaking  about  10  pounds  of 
quicklime  with  2  gallons  of  water. 

The  lime  is  placed  in  a  pail  and  the  water  poured  over  it,  after 
which  the  pail  is  covered  with  an  old  piece  of  carpet  or  cloth  and  allowed 
to  stand  for  about  an  hour.  With  an  insufficient  amount  of  water,  the 
lime  is  "scorched"  and  not  all  converted  into  hydrate;  on  the  other  hand, 
too  much  water  retards  the  slaking  by  lowering  the  heat. 

"Scorched"  lime  is  generally  lumpy  and  transparent,  hence  the  use 
of  the  proper  amount  of  water  for  slaking  and  an  after  addition  of  water 
to  bring  it  to  a  brush  consistency. 

Factory    Whitewash:    (Interiors). — For    walls,    ceilings,    posts,    etc. 

(1)  Sixty-two  pounds  (1  bushel)  quicklime,  slake  with  15  gallons 
of  water.  Keep  barrel  covered  until  steam  ceases  to  rise.  Stir  occasion- 
ally to  prevent  scorching. 

(2)  Two  and  one-half  pounds  rye  flour,  beat  up  in  half-gallon  of 
cold  water,  then  add  2  gallons  of  boiling  water. 

(3)  Two  and  one-half  pounds  common  rock  salt,  dissolve  in  2% 
gallons  of  hot  water. 

Mix  (2)  and  (3),  then  pour  into  (1)  and  stir  until  all  is  well  mixed. 

This  is  the  whitewash  used  in  the  large  implement  factories  and  rec 
ommended    by   the   insurance   companies.      The    above   formula   gives    a 
product  of  perfect  brush  consistency. 

Weatherproof  Whitewash:   (Exteriors).~For  buildings,  fences,  etc. 

(1)  Sixty-two  pounds  (1  bushel)  quicklime,  slake  with  12  gallons 
of  hot  water. 

(2)  Two  pounds  common  table  salt,  1  pound  sulphate  of  zinc,  dis- 
solve in  2  gallons  of  boiling  water. 

(3)  Two  gallons  skimmed  milk. 

Pour  (2)  into   (1),  then  add  the        k  (3)   and  mix  thoroughly. 
Liyhthoiise  Whitewash. — 

(1)  Sixty-two  pounds  (1  bushel)  quicklime,  slake  with  12  gallons 
of  hot  water. 

(2)  Twelve  pounds  rock  salt,  dissolve  in  6  gallons  of  boiling  water. 

(3)  Six  pounds  Portland  cement. 
Pour  (2)  into  (1)  and  then  add  (3). 

Note:  Alum  added  to  a  lime  whitewash  prevents  it  rubbing  off.  An 
ounce  to  the  gallon  is  sufficient.  Flour  paste  answers  the  same  purpose, 
but  needs  zinc  sulphate  as  a  preservative. 

Molasses  renders  the  lime  more  soluble  and  causes  it  to  penetrate 
the  wood  or  plaster  surface;  a  pint  of  molasses  to  5  gallons  of  white- 
wash is  sufficient. 

Silicate  of  soda  solution  (about  35°  Baume)  in  the  proportion  of 
1  to  10  of  whitewash  produces  a  fireproof  cement. 

A  pound  of  cheap  bar  soap  dissolved  in  a  gallon  of  boiling  water  and 
added  to  about  5  gallons  of  thick  whitewash  will  give  it  a  gloss  like  oil 
paint. 


I 


THE  DAIRY  INDUSTRY  OWES  A  GREAT 

DEBT  TO  THE  DE  LAVAL  CREAM 

SEPARATOR 

By  GEORGE  BERTRAM  SHARPE,  New  York,  N.  Y. 

OBID  HUSSEY  and  Cyrus  McCormick, 
through  the  perfection  of  mechanical 
harvesting  devices  some  seventy-five 
years  ago,  freed  the  husbandman  from  the 
manual  bondage  of  the  cradle  and  the  scythe. 

About  the  same  time  Elias  Howe  with  his 
sewing  machine  freed  the  housewife  from  long 
and  toilsome  hours  devoted  to  the  needle. 

But  while  in  nearly  every  other  field  of 
human  end'^vor  mechanical  devices  and 
methods  had  been  perfected  to  lighten  almost 
every  kind  of  labor,  there  still  remained  the 
toil  of  the  milk  crocks  and  the  chum  in 
GEORGE  BERTRAM  SHARPE   handling  tJie  dairy  products  on  the  farm. 

For  from  the  time  four  thousand  years  ago  when  the  Arabs  on  the 
plains  of  Asia  discovered  the  art  of  making  butter  until  1878,  the  essen- 
tial principles  of  cre»m  separation  and  butter  making  had  remained 
practically  unchanged. 

In  that  year  the  fetters  which  for  forty  centuries  had  bound  the 
dairy  industry  were  unleashed. 

Just  as  Faraday  unlocked  the  secrets  of  the  induction  coil  from 
which  have  sprung  electrical  devices  of  every  description,  or  as  James 
Watt  saw  in  the  energy  developed  in  the  boiling  tea  kettle  the  mighty 
force  of  steam  that  should  make  possible  the  girdling  of  the  world  with 
roads  of  steel,  so  Gustaf  Patrik  De  Laval,  the  young  Swedish  engineer, 
in  his  invention  of  the  cream  separator  in  1878,  visualized  the  un- 
fettering of  the  dairy  industry  and  the  gigantic  usefulness  that  would 
come  with  the  mechanical  separation  of  cream  from  the  milk  of  the  cow. 

First  and  foremost  among  all  foods  for  man  and  beast  is  :,he  milk 
of  the  mammal. 

We  could  do  without  reapers,  without  sewing  machines,  without 
steam  engines,  without  electricity,  without  most  of  the  multitude  of 
things  which  human  ingenuity  has  made  our  servants,  but  we  cannot 
do  without  milk. 

For  without  milk  the  infant  must  die.  Without  milk  the  race  must 
perish. 

While  compared  with  other  industries  the  dairy  industry  is  not  the 


Dairy  Industry  Ov/en  Great  Debt  to  Do  Laval  Cream  Separator       69 


DR.    CARL   GUSTAF 
PATRIK    DE  LAVAL 


largest,  it  is,  nevertheless,  one  of  the  most  important.  The  production 
and  handling  and  manufacture  of  milk  und  its  products,  the  feeding 
and  breeding  of  dairy  cows,  the  buildings  constructed  for  their  housing, 
the  fields  tilled  for  the  production  of  their  food — all  factors  incidental  to 
the  production  of  milk — make  the  dairy  industry  not  only  one  of  gigantic 
proportions,  but  one  of  the  utmost  importance  in  the  welfare  of  mankind. 

While  previous  to  the  introduction  of  the  cream  separator  much 
had  been  accomplished  in  the  way  of  breeding 
more  efficient  dairy  animals  and  feeding  them 
in  more  scientific  manner,  as  well  as  along  the 
lines  of  better  and  more  economical  distribu- 
tion of  dairy  products,  it  was  not  until  the  me- 
chanical separation  of  cream  from  milk  had 
been  successfully  accomplished  that  it  was  pos- 
sible for  the  dairy  industry  to  begin  to  meet  its 
obligations,  or  the  producers  of  cream  and 
butter  to  supply  the  demands  of  increasing 
millions  in  urban  centers,  either  as  to  quality 
or  quantity. 

Had  the  cream  separator  not  been  invented 
the  creamery  would  have  been  impossible,  and 
without  the  creamery  millions  would  have 
been  denied  the  butter  to  spread  on  their 
bread;  and  without  butter,  one  of  the  most  wholesome,  healthful,  energy- 
forming  food  products  would  have  been  lacking  in  the  <1  lily  diet  of 
millions  of  the  human  race. 

Until  Dr.  De  Laval  invented  the  cream  separator,  the  only  method 
of  securing  cream  was  to  set  the  milk  in  crocks  or  pans,  and  after  letting 

it  stand  twenty-four  hours  or  more,  skim 
off  the  cream.  This  work  invariably  fell 
to  the  womenfolk  on  the  farm  and  the 
daily  task  of  cleaning  and  washing  these 
milk  vessels  meant  toil   and   drudger; 

Not  only  did  the  cream  separat  c 
make  possible  the  performance  of  a  task 
in  a  few  minutes  that  formerly  took  a 
great  deal  of  time,  but  it  had  three  other 
very  great  advantages  over  the  old 
gravity  method;  namely,  a  greater 
amount  of  cream,  a  bette-  quality  of 
cream,  and  warm,  sweet  skim-milk  to 
feed  to  calves  and  stock. 

The  saving  effected  in  the  quantity 
of  cream   produced  with   a  cream   sepa- 
THE    FIRST    DE    LAVAL    CREAM   fator  in  comparison  with  the  old  gravity 
SEPARATOR — BELT-DRIVEN         method  of  skimming,  when  its  influence 


70 


Dairy  InduMtry  Owm  UroMt  l>rbt  Ut  I>e  Luval  Cream  HepHralor 


on  the  cream  industry  the  world  over  is  considered,  mounts  up  into  mil- 
lions of  dollars  annually. 

Under  ordinary  conditions  of  gravity  skimming  there  is  a  loss  of 
15  to  25  per  cent  of  butter-fai,  while  there  is  pructically  no  loss  at  all 
with  a  high-grade  separator  like  the  modern   De  Laval. 

Take,  then,  a  herd  of  ten  fair  cows  producing  2,000  pounds  of 
butter-fat  a  year.  A  loss  of  20  per  cent  would 
mean  400  pounds  annually,  which,  at  30c  a  pound, 
is  $120.  Then,  consider  that  there  are  probably 
fifty  to  seventy-five  million  cows  in  the  world 
whose  milk  is  being  used  for  butter  making  pur- 
poses, and  you  begin  to  realize  the  tremendous 
economic  value  of  the  cream  separator. 

And  when  to  this  we  give  the  cream  separator 
the  credit  which  is  justly  its  due  for  the  oroduc- 
tion  of  a  much  better  quality  of  cream  fjun  was 
ever  possible  under  the  old  crock  and  pan  method, 
and  compare  the  feeding  value  of  warm,  sweet 
separator  skim-milk  with  the  stale,  tainted  and 
often  sour  skim-milk  which  was  the  result  of 
gravity  skimming,  we  begin  to  see  in  Dr.  De 
Laval's  invention  a  mechanical  device  which  takes 
its  place  in  importance  beside  the  reaper  of 
McCormick,  the  sewing  machine  of  Howe,  the 
steam  engine  uf  Watt,  and  the  lamp  of  Edison. 

It  has  been  rightly  said  that  the  invention  of  the  cream  separator 
marked  the  beginning  of  a  new  era  in  dairying. 

At  first  its  use  was  confined  almost  entirely  to  large  factory 
machines,  and  instead  of  skimming  cream  by  the  crock  and  pan  method 
and  churning  it  on  the  farm,  farmers  hauled  dieir  whole  milk  to  the 
local  creamery  and  hauled  the  skim-milk  back  again.  This  savei!  so 
much  work,  and  the  butter  produced  in  these  creameries  was  s^o  much 
more  desii.-hle  in  quality,  that  a  tremendous  demand  was  jreated  for 
creamery  butter  made  from  centrifugally  separated  creaw.  and  all  over 
the  country  creameries  sprang  up  as  if  by  magic. 

The  next  step  in  dairy  prop;  was  the  gathered  cream  creamery, 
which  followed  the  introduction  •  the  farm  and  dairy  size  cream 
separator. 

Just  as  the  whole  milk  creamery  offered  big  advantages  over  the 
crock  and  pan  and  farm  churn  method  of  butter  production,  so  the 
gathered  cream  butter  factory  was  an  improvement  on  the  whole  milk 
creamery. 

The  farmer  was  enabled  to  separate  his  milk  when  it  was  fresh 
and  w.irm  nnd  ur.t^intcd,  and  thus  had  skim-milk  for  his  calves  and 
■tQck  in  its  ideal  condition,  instead  of  bringing  back  skim-milk  from  the 


ONE  OF  THE   EARLIER 

DE    LAVAL    HAND 

SEPARATORS 


Dairy  Induatry  Oye«  Orc«t  Debt  to  D«  I^val  ('ream  Hciwrator       7 1 

creamery  cold,  and  sometimes  tainted  and  sour;  and  furthermore,  he  did 
not  run  the  danger  of  getting  millc  from  other  herds  which  might  carry 
tuberculosis  germs  or  other  infection. 

Then  instead  of  having  a  big  load  of  milk  to  haul  to  the  creamery 
and  back  again  every  day,  he  had  only  a  can  or  two  of  cream  to  carry 
to  the  creamery  or  station  two  or  three  times  a  week,  and  this  saving 
of  time  and  labor,  especially  in  the  spring  and  summer  when  his  farm 
work  was  heaviest  and  his  milk  supply  was  greatest,  meant  much  to 
the  farmer. 

The  farm  separator  also  made  possible  the  great  centralized  butter 
plants  with  their  larger  facilities  for  marketing  and  distributing,  and 
buying  cream  within  a  radius  of  several  hundred  miles,  ensuring  a  steady 
and  profitable  market  for  cream,  even  to  the  farmer  in  the  scattered 
and  remote  community  with  an  insufficient  cow  population  to  support  a 
local  and  conveniently  situated  creamery. 

In  the  dairy  industry  as  in  every  other,  the  problem  of  securing  a 
ready  market  \r.  a  most  vital  one,  but  nowadays,  except  in  some  few 
sections  of  the  Southern  states  and  a  few  isolated  localities  in  the 
mountainous  sections  of  the  West,  thanks  to  the  cream  separator,  the 
farmer  can  always  find  a  ready  market  for  his  separator  cream,  and  on 
every  farm  where  two,  three  or  more  cows  are  kept,  a  good  cream 
separator  is  not  only  an  economical  purchase  but  is  well-nigh  in- 
dispensable. 

As  to  the  part  that  the  De  Laval  organization  has  played  in  the 

upbuilding  of  the  dairy  industry,  aside  from 
the  development  and  perfection  of  the 
original  centrifugal  cream  separating 
machine,  we  have  said  little,  because  it  is 
well  known  to  dairy  authorities  every- 
where and  to  those  connected  with  the 
industry  in  a  large  way,  that  the  De 
Laval  organization  has,  since  the  very  be- 
ginning, always  been  the  leader,  not  only 
in  improving  and  perfecting  the  art  and 
science  of  centrifugal  cream  separation,  but 
as  well  in  every  movement  that  has  been  for 
the  benefit  and  advantage  of  dairying  in 
all  its  various  phases. 

Due    to    this    broad-minded    and    con- 
structive   policy.    Be    Laval    Cream    Sepa- 
rators  stand  today  first  in   the  esteem   of 
Mnr,™^.  r.„  .  .„.  '^^•'■y  farmers  everywhere,  and  the  annual 

MODERN   DE  LAVAL  SEPARATOR.  „„,„    „^    r»„    t  i    o  4^  j      .t.    ^ 

NEARLY  2,000,000  IN  DAILY      ^'®  °^  "^  ^^^^'   Separators  exceeds  that 
USE  of  all  other  makes  combined. 


01  UVAL 

SEPARATORS 

save  in  7  ways 

OUANTITY  "'  "e«ni  that  no  other  Kpanitor  will  recover  completely, 
^*"**'  «  m  1  1     particularly  under  the  harder  condition*  of  every -day  u«e. 

/)|1  A  I  |*I*Y  of  cream  aa  evidenced  by  De  I^val  butter  alwaya  acorinc  hish- 
yt^-^f^*^*  •  ■     eit  in  every  important  contest. 

I  AROR  '"  c^'T  '^"V  ov'  ^nr  vravity  system,  and  also  over  any  other 
'*'^*''^"*  separator  by  turninc  easier,  beinc  simpler,  easier  to  clean  and 
requirinc  no  adjustment. 

TIME  ^^  hours  over  any  ttravity  system,  and  as  well  over  any  other  scpara- 
a  aivaa^    tor  by  reason  of  greater  capacity  and  the  same  reasons  that  save  labor. 

CC^STT  *'">°^  while  a  De  I.jival  Cream  Separator  may  cost  a  little  more  than  a 
^'^'**  ■  poor  one  to  hcftin  with,  it  will  last  from  ten  to  twenty  years,  while  other 
separator*  wear  out  aiul  i  equirc  to  be  replaced  in  fit>m  one  to  live  years. 

pDf)L'|1'  in  more  and  better  cream,  with  less  latxtr  and  eflbrt,  every  time 
^  ***^'  ■  ■  milk  is  put  through  the  machine,  twice  a  day,  or  7»0  times  a  year 
for  every  year  the  separator  lasts. 

C  A 'TICI?  A  f  |'|f)M  which  is  no  small  consideration,  and  can  only  come 
•^'"■■*'*  .i^V»ll\yi^  from  knowincyou  havethebe*tseparator,andbeinff 
sure  you  are  at  all  times  arcompliahing  the  best  possible  results. 

Saay  to  Prove  these  Savings 

TiMsa  ar«  all  facts  ■vary  0«  Laval  local  aacat  is  flad  of  tho  opportn- 
ailT  to  prove  to  aoy  prospoctiva  buyar.  If  y  oa  don't  know  tlM  psarsst 
Do  Laval  aaoncy  aimply  write  tha  noarest   main  offico  as  fcalow. 

THE  DE  LAVAL  SEPARATOR  CO. 

Naw  York  Ckicato  S»n  Francuce  SMttle 

50.000  BRANCHES  AND  LOCAL  AGENCIES  THE  WORLD  OVER 


SOONER  OR  LATER 
YOU    WILL   BUY  A 

DE  LAVAL 

CREAM    SEPARATOR 


ft'i:'.''.4r" 


""".aL'ILj4'J?'! 


iV. 


J..J— ^^1 .  ■j.c.  w nmMmri-ain    ■  i 


